Sriracha, Tomato, and Honey Shrimp
Honey shrimp in sriracha and tomato sauce served on a bed of lettuce. Eight ingredients and 20 minutes of total time.
I am a big fan of shrimp. As a matter of fact, my beloved hiking buddies back in China considerably gave me a nickname based on my English name, Sharon which happens to be pronounced very similar to shrimp in Chinese as they prefer to say my name in Mandarin Chinese.
I know it sounds a little stupid but it’s just a nickname. I didn’t think it was a big deal until one day, I suddenly noticed that people at work started calling me by this nickname. I don’t really know how it happened, but it just happened. From that moment, I realized that this random Chinese nickname (which literally means shrimp meat) was going to stuck with me for a while. Good thing is that I love shrimp. So be it.
The other day, I found that I somehow didn’t use up one can of tomato sauce. I was staring at it for a while and thinking how I could make something out of it instead of letting it sit in the fridge and forgetting about it, then eventually throwing it away.
Well, it’s time to bring in the master. After bouncing some ideas back and forth with my mom on our usual Skype call with our usual topic – food and cooking, with a few tweaks and couple times of experiments, here comes the best combination of sauce for my favorite honey shrimp! The total time for cooking this dish is less than 10 minutes.
Were you ever bothered by an opened can of tomato sauce because you couldn’t finish the whole thing? What do you usually do with it? Let’s bounce some ideas off each other in the comments below. 🙂
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Sriracha, Tomato, and Honey Shrimp
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
Honey shrimp in sriracha and tomato sauce served on a bed of lettuce. Eight ingredients and 20 minutes of total time.
Ingredients
- 2 tablespoons sriracha sauce
- 2 tablespoons tomato sauce
- 1/2 teaspoon garlic powder
- 1 teaspoon honey
- Romaine lettuce leaves
- 2 teaspoons olive oil
- 8 ounces of medium-sized shrimp, peeled and deveined
- Sea salt
Instructions
- Mix Sriracha sauce, tomato sauce, garlic powder, and honey into a small bowl and set aside.
- Place two Romaine lettuce leaves onto a serving plate. (This step is optional but I would highly recommend it if you happen to have some lettuce in your fridge.)
- In a skillet, heat olive oil over medium heat. Then, add shrimp. Sauté for 3 minutes. The color of the shrimp should start turning pink.
- Season the shrimp with a pinch of salt, then add the mixed sauce. Cook for 2 more minutes, stirring frequently, and make sure all shrimp is completely coated with the sauce and cooked through.
- Transfer the shrimp from the skillet to the prepared serving plate lined with lettuce leaves. Serve immediately.
Notes
Frozen shrimp works well for this recipe. Please thaw and pat dry before cooking.
About the Author
Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.
This absolutely tastes good. I’ve never done my shrimps this way before. So life changing!