A lot of times when people think of food bloggers, they imagine that every meal a blogger cooks is a multi-coursed spectacle with fancy ingredients. Our husbands would be the first ones to tell you that that couldn’t be further from the truth. Many days, between balancing our blog and our schedules, our goal is to just to get food on the table. Once we have the general game plan figured out, we try and see where we can make the meal a little more special. One of the rules that we always preach at Tuck & Tate is that sometimes the only difference between a meal and a great meal is the addition of a few ingredients.
We like to make shrimp on a weekly basis. Most of the time we sauté the shrimp and throw it onto a salad or we like toss it with lots of garlic into pasta. These meals certainly get the job done but don’t always feel particularly special. To take things up a notch, we wanted to bring our “A-Game” with this recipe for Honey Sriracha Shrimp. The recipe is just a few, simple ingredients, but damn does it turn out good. This shrimp is great served with cheesy grits for something hearty, tossed with a salad mix for a glammed up lunch, and is also fantastic on its own as an appetizer.
Honey Sriracha Shrimp
- 24 shrimp, peeled and deveined and patted dry with a paper towel
- 1 tbs salted butter
- 1 large garlic clove, minced
- 1/2 cup sriracha
- 1/4 cup honey, or more to taste if you prefer the shrimp less spicy
- salt and pepper to taste
- Heat a large skillet over medium-high heat. Melt the butter in the skillet and add the garlic. Sauté for 2-3 minutes, or until the garlic starts to get fragrant. Add the sriracha and honey to the pan, stirring to melt the honey and mix it into the other ingredients.
- When the sauce starts to bubble, add the shrimp to the pan. Cook the shrimp for 3 minutes per side, making sure that they are soaking up the sauce as they cook. Season with salt and pepper to taste and serve immediately.
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