In a bowl, whisk all the ingredients except for the water until smooth. Add the water, one tablespoon at a time, and thin the sauce out. It should stick to the spoon but shouldn’t be too viscous.

Transfer the shrimp to a storage baggie or a bowl and pour half the marinade on it. Toss the shrimp until coated. Transfer to the fridge for 15-20 minutes as you prepare the rest of the recipe.

Combine the rice with the butter, 2 cups water, and a pinch of salt in a small pan. Bring to a boil, stir once, and cover. Reduce heat to very low and cook for 15 minutes. Turn off the heat and allow the rice to rest for 5-10 minutes before fluffing with a fork.

In a wide skillet or wok, heat the neutral cooking oil over medium heat until very hot. Add the onion and bell peppers and cook for 6-7 minutes, stirring often, or until the peppers and onion begin to char around the edges. Add the sugar snap peas and cook for 4 minutes or until they are tender-crisp. Add the garlic and cook for 45 seconds more. Season lightly with salt and pepper.

Pour in 2 tablespoons of the remaining sauce and toss to combine. Scoop the vegetables out and transfer to a bowl, leaving the heat on medium.

If the skillet needs a touch more oil, add it and let it heat up for a minute or two. Using tongs, arrange the shrimp in an even layer in the skillet. Discard the excess marinade.

Cook the shrimp for 2 minutes per side or until the shrimp are just cooked through. Using your tongs, rub the shrimp into any of the charred, caramelized bits in the skillet. Turn off the heat and transfer the shrimp to a bowl.

Divide the rice between plates and pile the shrimp and vegetables on top. Serve with the remaining honey sriracha sauce. Enjoy!