American · main

Honey Sriracha Glazed Shrimp

Honey Sriracha Glazed Shrimp reads umami 8.0, salinity 5.9 and richness 5.3 on Palate's 0–10 flavor X-ray — a American main, about 9 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.3 / 10
• Sweet & Fruity — 5.7 / 10
• Sour & Bright — 3.0 / 10
• Bitter & Earthy — 0.9 / 10
• Rich & Fat — 5.9 / 10
• Aromatic & Spice — 4.8 / 10

The measured notes (of 18)

Umami 8.0 · Salinity 5.9 · Richness 5.3 · Sweetness 5.3 · Marine & Briny 4.3 · Floral 4.0 · Allium 3.7 · Heat 3.3 · Sourness 3.0 · Funk & Ferment 2.6 · Nutty 2.2 · Warm Spice 2.2 · Fruity 1.4 · Herbaceous 1.3 · Earthy 0.8 · Bitterness 0.8

What's in it (14)

• shrimp — 680 g
• salt — 5 g
• black pepper — 3 g
• vegetable oil — 27 g
• unsalted butter — 41 g
• garlic — 12 g
• ginger — 15 g
• honey — 79 g
• sriracha — 44 g
• soybean soy sauce — 30 g
• rice wine vinegar — 11 g
• cornstarch — 15 g
• green onions — 220 g
• sesame seeds — 15 g

Time & effort: about 9 min · effort: involved

Nutrition (per 100 g, engine-estimated): 105.7 kcal, 9.7 g protein, 6.3 g fat, 9.6 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Pat the shrimp completely dry with paper towels, then toss with the salt and pepper.
2. In a small bowl, whisk together the honey, sriracha, soy sauce, and rice vinegar; set aside.
3. Heat the vegetable oil in a large skillet over high heat until shimmering. Add the shrimp in a single layer and sear undisturbed until the bottoms turn pink and lightly golden, about 90 seconds. Flip and sear the other side until just opaque and the shrimp reach 145°F, about 60-90 seconds more. Transfer the shrimp to a plate.
4. Reduce the heat to medium. Melt 1 tablespoon of the butter in the same skillet, then add the garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
5. Pour in the honey-sriracha mixture, scraping up any browned bits from the bottom of the pan. Simmer until slightly reduced, about 2 minutes.
6. Whisk in the cornstarch slurry and cook, stirring, until the glaze thickens enough to coat the back of a spoon, about 1 minute.
7. Return the shrimp to the skillet along with any accumulated juices and the remaining 2 tablespoons butter. Toss to coat, then simmer gently until the shrimp are glossy and heated through, about 1-2 minutes.
8. Plate over rice, scatter with green onions and sesame seeds, and serve immediately.

Dishes with a similar flavor shape

• Sesame Ginger Glazed Cod — Fusion
• Honey Garlic Glazed Salmon — American
• Gochujang-Glazed Salmon — Korean
• Spicy Szechuan Shrimp — Chinese · Sichuan
• Kimchi-Brined Fried Chicken Sandwich Recipe — Korean

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.