Tuesday, January 2, 2024

Hot Honey Shrimp and Sugar Snap Peas with Sriracha and Lime

Large 16-20 shrimp seared and glazed in a garlicky, sweet and spicy sauce...and the dish only takes about 20 minutes to make.

 This dish can be served with lo-mein noodles, rice or veggies.  The sauce works with chicken or pork as well.


  • 3 tablespoons of vegetable oil
  • 1 tablespoon of butter 
  • 1 to 1 1/2 pounds of jumbo shrimp, peeled and deveined (16-20 count)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp chili powder
  • 1/4 tsp of cayenne pepper 
  • 8 ounces of sugar snap peas or snow peas 


  • 1/3 cup of hot honey or regular honey
  • 1 1/2 tablespoons of soy sauce
  • 4 cloves of garlic-minced
  • 1 teaspoon of Sriracha or more or less to taste.
  • juice from 2 limes


  1. Parboil snap peas or snow peas for 4 minutes, remove from boiling water and set aside.
  2. Heat skillet over medium-high heat.  Add oil and butter.  Season the shrimp with salt, pepper, chili powder, and cayenne.
  3. Add shrimp to the skillet in a single layer (you may need to cook the shrimp in batches depending on the size of your skillet).  Cook 2 minutes per side, until pink and golden brown.  Transfer cooked shrimp to a plate.
  4. Reduce heat to medium.  Whisk together the sauce ingredients in a small bowl, then add to the hot skillet.
  5. Stir and let cook for 2 minutes or so, until bubbling.  Add snap peas or snow peas to skillet and heat through, then add shrimp back to the skillet and stir to coat.
  6. Serve by itself or with rice or noodles.
  7. Serve with lime wedges and additional Sriracha if you like it a bit spicier. 




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