Form the sauce: In a medium size bowl, whisk together the soy sauce, honey, garlic, ginger and sriracha sauce.
Toss the shrimp with the sauce: Add the shrimp to the bowl and toss well making sure the shrimp is coated in the sauce.
Cook: Heat a skillet over medium high heat and add the shrimp to the skillet, reserve leftover sauce. Cook on both sides about 2 to 3 minutes per side until shrimp starts to turn pink and is cooked. Garnish shrimp with fresh parsley. Remove shrimp from skillet and set aside.
Finish the dish: Pour remaining sauce in the skillet and cook for a couple minutes until sauce reduces and thickens. Use the sauce to dip the shrimp in.
You can use any type of shrimp that is most convenient for you, as long as it totals 1 lb.
This recipe would also be great on chicken or veggies like broccoli, carrots, etc.
You can adjust the amount of sriracha to suit how spicy you'd like the dish to be. If you don't like spice, you can omit it entirely.
You can bake these instead at 425 F degrees for about 10 to 15 minutes or until they turn pink.
In the fridge this recipe will keep for 3 – 4 days in an airtight container, so feel free to make ahead of time. You can freeze the shrimp from this recipe for up to 3 months in an airtight container. Just allow the dish to thaw overnight in the fridge before cooking.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.