Go Back
+ servings

Sriracha Shrimp

Servings 2 people


  • Sharp knife
  • Cutting board
  • Rubber spatula
  • Pan


  • 14 oz raw shrimp (400g)
  • 7 oz asparagus (200g)
  • 2 cloves garlic
  • green onion
  • 1 lime
  • white wine vinegar
  • mirin sauce
  • light soy sauce
  • sriracha
  • sake
  • honey
  • sesame seeds
  • corn starch
  • water
  • olive oil
  • salt
  • pepper


  • Start by peeling and deveining the shrimp. Leave the tails on if you want to eat with your hands or you just like how they look like that.
  • Next, cut the woody bottom part of the asparagus
  • Peel the garlic
  • Cut the lime into wedges so it’s easier to squeeze
  • Then, in a cup we add the juice of a lime, 2 tablespoons of sake, 2 tablespoons of mirin, 3 tablespoons of sriracha, 2 tablespoons of soy sauce, 2 tablespoons of vinegar and 2 tablespoons of honey. We mix everything until evenly combined
  • In a preheated pan at medium heat we add olive oil and the shrimp. We cook them for 2 minutes on each side and in two batches. Then we set them aside on a plate.
  • Now, in the same pan, we add 1 tablespoon of olive oil and the crushed garlic. Cook for 30 seconds
  • Then add a splash of sake to deglaze the pan. Cook for 1 minute or until the alcohol evaporates
  • Next add the sauce mixture and cook for 4 minutes.
  • While this is happening, mix 1/2 cup of water and 1 teaspoon of cornstarch in a bowl and add it to the sauce, to help thicken it. Cook for another 2 minutes or until the sauce is thick.
  • Once the sauce is ready, add the shrimp and the sesame seeds. Stir and cook for 1 minute or until the shrimp are well glazed with the sauce. Set aside at this point.
  • Then, in another preheated pan at high heat add olive oil, the asparagus, salt and pepper. Cook for 3 minutes while stirring from time to time
  • Chop some green onions and sprinkle over the shrimp. Serve alongside the asparagus and some lime wedges
Cuisine: Asian