Servings: 4 | Preparation time: 10 minutes | Cooking time: 20 minutes
Ingredients
- 1 ½ lbs shrimp, peeled and deveined
- 1 tbsp olive oil (or avocado oil)
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ⅓ cup honey
- 3 tbsp sriracha (adjust for spice level)
- 2 tbsp Mekong premium soy sauce
- 1 tbsp rice vinegar (or lime juice)
- 1 tsp sesame oil (optional)
- 2 cups cooked jasmine rice
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional garnish)
Directions
1. In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, and sesame oil. Set sauce aside.
2. Pat shrimp dry and season lightly with salt and pepper.
3. Heat oil in a large skillet over medium-high heat. Add shrimp and cook for 1–2 minutes per side until pink and just cooked through.
4. Add garlic and ginger to the pan and sauté for 30 seconds until fragrant.
5. Pour the honey sriracha sauce into the skillet and toss shrimp until fully coated. Let the sauce simmer for 2–3 minutes until thick, glossy, and sticky.
6. Spoon rice into bowls and top with honey sriracha shrimp. Garnish with green onions and sesame seeds.