Ingredients:
1 lb jumbo shrimp, peeled and deveined
2 tablespoons olive oil
Juice of 2 limes
2 tablespoons sake (optional; substitute with water or chicken broth)
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons honey
2 cloves garlic, minced
1-2 teaspoons sriracha (adjust to your preferred level of spiciness)
Instructions:
Prepare the Sauce:
In a small bowl, whisk together the sriracha, honey, minced garlic, lime juice, sake (if using), soy sauce, and rice wine vinegar. Set aside.
Cook the Shrimp:
Heat olive oil in a skillet over medium-high heat.
Add the peeled and deveined shrimp to the skillet.
Cook for 2-3
minutes per side until they turn pink and opaque.
Remove the shrimp from the skillet and set aside.
Make the Glaze:
Pour the prepared sauce into the same skillet.
Let it bubble for a minute, then lower the heat to a simmer.
Simmer for about 5 minutes until the sauce thickens slightly.
Combine Shrimp and Sauce:
Return the cooked shrimp to the skillet.
Stir to coat the shrimp with the honey sriracha glaze.
Make sure each shrimp is well-coated.
Serve:
Garnish with chopped green onions or sesame seeds if desired.
Serve your Honey Sriracha Shrimp over steamed rice or noodles.