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Sriracha Honey Shrimp
with broccoli / quinoa

Active: 30 minTotal: 30 min

We're giving this classic Cook Smarts meal (a favorite back in 2016) a fresh look. The photos and instructions may have been updated, but this dish still features the same creamy, spicy, unique sauce that had our community raving when it was first introduced.

Tags

Ingredients

Servings:
4
Metric
Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
Sriracha Honey Shrimp with Broccoli:
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Garlic - 3 cloves, chopped
  • Broccoli - 1 lb, chopped
  • Garlic powder - 1 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Mayonnaise - 1/4 cup
  • Sriracha - 2 Tbsp (or other hot sauce)
  • Vinegar, rice - 1 Tbsp
  • Honey - 2 tsp
  • Cilantro - 2 Tbsp, chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Soy sauce, low-sodium - 2 tsp
  • Walnuts, halves or pieces - 4 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Quinoa - (Skip if quinoa was made ahead for Tuesday.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Shrimp - Defrost, rinse, and then pat dry.
  3. Garlic / Broccoli - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Make seasoning for shrimp - Combine garlic powder, salt, and black pepper. (Can be done up to 5 days ahead)
  5. Make sauce for shrimp - Combine mayonnaise, Sriracha, vinegar, and honey. (Can be done up to 5 days ahead)
  6. Cilantro - Chop leaves.

Make

  1. Toss shrimp with seasoning.
  2. Heat a wok or saute pan over medium-high heat. Add first part of oil and then broccoli to heated oil. Saute broccoli until it turns bright green. Add soy sauce and then cover with a lid. Steam broccoli, covered, until tender, 4 to 5 minutes. Remove lid and add garlic to broccoli. Saute together for 2 minutes more.
  3. Set broccoli aside.
  4. Wipe pan clean and return to medium-high heat. Add second part of oil and then shrimp to heated oil. Using tongs, arrange shrimp in a single layer so they cook more evenly. Cook 3 to 4 minutes on each side, until shrimp is golden.
  5. Remove from heat and toss shrimp with sauce, walnuts, and cilantro.
  6. If quinoa was made ahead, reheat in the microwave.
  7. Serve shrimp over broccoli and quinoa. Enjoy!

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Reviews

This meal has 38 reviews

It was a great easy meal, but even half the amount of sriracha was a little too spicy for us. I’d use even less next time.

By: Lindsey
Posted: Nov 17, 2019
Diet: Original

Loved this so much. Subbed bulghur for quinoa. Looking forward to the next time I make it!

By: Dalia
Posted: Nov 11, 2019
Diet: Original

My family thought it was too spicy, but I thought it was awesome.

By: Nathan
Posted: Nov 11, 2019
Diet: Original

I used rice instead of quinoa and we all loved it.

By: Emily
Posted: Nov 10, 2019
Diet: Vegetarian

I loved this. I used green beans instead of broccoli and it still worked really well. The shrimp was amazing.

By: Chelsea
Posted: Nov 08, 2019
Diet: Original

Wow. I am not generally a shrimp person, or a spicy food person, but this was absolutely incredible. We made this with quinoa as directed, but my husband thinks rice would work better. I thought the quinoa was fine, but I'm eager to try with rice too. Easy enough to prepare. Will definitely be making this one again!

By: Jacqueline
Posted: Nov 06, 2019
Diet: Original