Description
A quick and flavorful shrimp stir fry featuring a balanced honey-sriracha glaze with vibrant vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 lb (450 g) peeled and deveined shrimp
- 1–2 tbsp neutral oil
- 1 bell pepper, sliced
- 1 cup snap peas
- 1 onion, sliced
- 2 tbsp honey
- 1–2 tbsp sriracha (adjust to heat)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp water
- Green onions and sesame seeds for garnish
Instructions
- Pat shrimp dry and season with salt and pepper.
- Heat oil in a wok or large skillet until shimmering (375–400°F).
- Stir-fry shrimp for 1–2 minutes per side until opaque and just cooked through, then remove.
- Stir-fry vegetables for 2–4 minutes until crisp-tender.
- Make the sauce by combining honey, sriracha, soy sauce, rice vinegar, and sesame oil.
- Add a cornstarch slurry to thicken the sauce.
- Return shrimp to the pan, toss to glaze, and finish with green onions and sesame seeds.
Notes
For a gluten-free version, swap soy sauce for tamari or coconut aminos. For vegetarian, replace shrimp with firm tofu.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 170mg