Easy Sriracha Honey Prawns (Shrimp)

Sriracha honey prawns is a super easy and quick recipe that you can serve as a side dish, starter or part of your party table.

Estimated reading time: 4 minutes

Sriracha Honey Prawns

Some weeks ago, I gave you our homemade sriracha recipe, the one that resembles the version sold in Thailand and its surrounding region. I promised you some follow-up recipes, so here we go.

You can use homemade sriracha or a shop bought one, it really doesn’t matter. This sriracha honey prawns recipe is quick easy and requires very few ingredients.

This is what we’ll be doing:

1. Clean the prawns (shrimp). You can leave the shell on or off, this is up to you. We’ll talk about this below.
2. Chop, pound or grind the garlic.
3. Mix the sriracha and honey together, for simplicity.
4. Fry the garlic for 10 seconds, then add the prawns and cook for 3-5 minutes.
5. Drizzle in the sriracha and honey mix, turn heat off, and mix.
6. Finish off our chilli prawns with lime juice, freshly ground black pepper and some coriander leaves (cilantro) or spring onions (scallions).

Easy, right? Less than 20 minutes in all. Quicker if you’re using shelled prawns.

The Ingredients

Let’s take a look at the main players in the recipe: prawns, sriracha and honey.

Prawns (Shrimps)

Prawns are the main star of the show. In the US, you’d call them shrimp, but in the UK and former Commonwealth countries, we call them prawns. To us, shrimps are the tiny variety.

So what type of prawns you use is completely up to you. I prefer the bigger variety, the sort that are also called as king prawns or giant tiger prawns. But you can use the smaller version too, if that’s what you prefer or that’s the only thing you can get.

Shell on or off? Again, this is a matter of preference. Taking the shell off before cooking makes an easier dining experience.

However, when I’m cooking large prawns, I prefer to keep the shell on as in today’s sriracha honey prawns. This is because not only does it look prettier, but those shells impart flavour to the meat too.

As a compromise, you could take most of the shell off, leaving just the tail on. This is especially good if you’re using large prawns for our recipe today and serving them as finger food.

Sriracha

This can be any sriracha you can get your hands on. And if truth be told, any kind of chilli sauce with a slight sweetness to it. If your hot sauce isn’t on the spicy end, and you want spicy sriracha honey prawns, you can always sprinkle some chilli flakes along with the sriracha and honey.

I love making sriracha in the autumn when I have too many chillies to use up. Click here for the recipe. But I also always have the shop bought version. Some are hotter than others and can also be more garlicky. So know your sriracha before using it.

This is the one I use, available on Amazon.

Homemade Sriracha Recipe

Fancy making your own homemade sriracha? Click here for my delicious, best homemade sriracha recipe ever!

Get the Recipe!

Honey

Use any honey you like, runny if you have it, as it’ll be easier to stir in.

If you happen to have hot honey at hand, now that would be awesome in our sriracha honey prawns, especially if you like spicy shrimp. Click here for our easy hot honey recipe, or use any shop bought variety.

Smoky Hot Honey (with Chipotles and Anchos)

This smoky hot honey is infused with chipotles and ancho chillies for a deliciously spicy condiment that can be used in so many ways!

Get the Recipe!

How to Serve Sriracha Honey Prawns

I’ve served today’s sweet and spicy prawns in so many different ways. Here are some ideas:

• as a side dish with rice or noodles (or any grain, for that matter)
• as a starter/appetiser, with or without some greens
• as part of a buffet, tapa or mezze spread

And that’s all there is to it today. Shall we get our aprons on?