Honey Sriracha Garlic Shrimp – Food 52 Cookbooks

I love a good stir fry, and trying new ways to make Chinese restaurant-worthy meals in my own kitchen. To thaw frozen shrimp, I transfer it to the refrigerator the night before or I run it under cool water for a few minutes in the sink. If you're making this for the kids and don't want it.

Honey Sriracha Garlic Shrimp. Honey Sriracha Grilled Shrimp these are hands down the BEST grilled shrimp you'll ever have and the Honey Sriracha Glaze is totally swoon worthy! As I'm writing this, I just got back from a Food Blog Conference in Austin, Tx. I learned a ton and left feeling inspired.

Ingredients – Honey Sriracha Garlic Shrimp

1. jumbo shrimp shelled raw 1 pound.
2. honey 1/2 cup.
3. tamari soy sauce 1/4 cup.
4. lemon juice 2 tablespoons.
5. cracked black pepper 1 teaspoon.
6. Sriracha sauce 1 tablespoon.
7. ground ginger 1/4 teaspoon.
8. seasoned rice vinegar 2 tablespoons.
9. Chilli olive oil and butter as needed for sautéing .
10. garlic minced 4 Cloves.
11. Sriracha seasoning 1/2 teaspoon.
12. cold butter cut into pieces 1 tablespoon.
13. chopped green onions 2.

All we need is water, tamari or soy sauce, fresh ginger and garlic, chili flakes, cornstarch and the two co-stars of this show – sriracha and honey. Liquids – Honey, low sodium soy sauce, sriracha sauce. Aromatics – Fresh garlic and ginger chopped up. I definitely recommend going with fresh since our ingredient list is so short.

Instructions – Honey Sriracha Garlic Shrimp

1. In a bowl, whisk together all ingredients except butter, oil, green onions and shrimp. Remove 1/4 cup of mixture to marinate the shrimp in. Save remaining sauce.Marinate shrimp for at least 15 minutes and up to an hour..
2. Heat chilli oil and butter in a skillet until hot. Add marinated shrimp and discard the marinate. Sauté shrimp until pink and just cooked through. Remove shrimp to a plate. Add reserved marinade to the pan used to cook the shrimp and cook until reduced by half and slightly thickened. Add the cold butter, turn off the heat and whisk until blended. Pour over shrimp, add onions, and serve with rice..

Add garlic, ginger and chilli flakes. Prawns/shrimp – if using frozen (which I do), thaw completely and pat with paper towels to remove excess water. The prawns are raw, they might. The honey sriracha shrimp kebabs are juicy, ridiculously delicious, sweet, garlicky, with the heat from everyone's favorite Sriracha chili sauce. Trust me, this is the ONLY shrimp kebab recipe you'll need this summer.