Description
Honey Sriracha Shrimp Lettuce Wraps offer a bold and sticky honey sriracha glaze perfect for a spicy shrimp recipe. This easy dinner idea is great for weeknight dinner or a fun family dinner that comes together fast.
Ingredients
Scale
- 3 cups jasmine rice cooked
- 1 teaspoon + 1 tablespoon olive or avocado oil
- 2 cups asparagus chopped
- 1 large red bell pepper chopped
- 1 lb raw shrimp deveined and thawed
- 1 tablespoon cornstarch or arrowroot powder
- 2 teaspoon minced garlic
- 3 tablespoon low-sodium soy sauce GF if necessary
- 1 tablespoon rice wine vinegar
- 1–2 tablespoons Sriracha depending on spice preference
- 3 tablespoon honey
- Optional for topping peanuts or cashews green onions sesame seeds
Instructions
- Begin cooking the rice using your preferred method if it is not already prepared so it’s ready when the shrimp is done.
- Heat 1 teaspoon of oil in a large skillet over medium heat, then sauté chopped asparagus and red bell pepper for about 4 to 5 minutes until they soften. Remove the vegetables from the pan and set aside.
- Dry the shrimp with paper towels and toss them in the cornstarch until evenly coated.
- Add 1 tablespoon of oil to the skillet and warm it over medium heat. Lay the shrimp out in a single layer and cook each side for 1 to 2 minutes until they turn opaque and are cooked through. Transfer shrimp to a bowl.
- Without cleaning the skillet, reduce heat to medium-low and stir in minced garlic, soy sauce, rice wine vinegar, Sriracha, and honey. Let the mixture simmer while stirring occasionally for 5 to 6 minutes until the sauce thickens.
- Add shrimp and cooked vegetables back to the skillet, tossing everything to coat with the sauce evenly.
- Serve the coated shrimp and veggies hot over rice and add optional toppings like green onions, peanuts, or cashews if desired.
Notes
- Feel free to swap the veggies in this recipe Other great additions are snow peas carrots green beans onion and mushrooms You can also use thinly sliced chicken breast for this recipe instead of shrimp If you don’t love a spicy sriracha sauce use less sriracha If you prefer your sauce to be thicker you can mix 1 teaspoon of cornstarch with 2 tsp cold water and whisk it into the sauce Make it gluten-free use a gluten-free soy sauce or coconut aminos or tamari in place of the soy sauce Make it vegetarian use tofu or a mix of your favorite vegetables
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 7oz + ¾ cup jasmine rice
- Calories: 372kcal
- Sugar: 15.3g
- Sodium: 1171mg
- Fat: 6.1g
- Saturated Fat: 1g
- Unsaturated Fat: 0.5g + 2.6g
- Carbohydrates: 57.3g
- Fiber: 2.7g
- Protein: 21.4g
- Cholesterol: 165mg