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Servings: 4
Course: Main Course
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Honey Garlic Shrimp

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Ingredients
  

  • 1 lb Pacific White Shrimp 21-25 count, peeled and deveined (tails on or off)
  • 2 tbsp honey
  • 3 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp sesame oil or olive oil
  • ½ tbsp Rice vinegar
  • 3 garlic cloves minced
  • 1 tsp freshly grated ginger
  • Pinch of red pepper flakes optional
  • 2 green onions thinly sliced
  • 1 tsp sesame seeds optional, for garnish

Equipment

  • 1 Large skillet
  • 1 Small mixing bowl
  • Tongs or spatula
  • Paper towels
  • 1 Microplane or fine grater (for ginger)

Method
 

  1. Mince the 3 garlic cloves and set aside. Grate the 1 teaspoon fresh ginger and set aside.
  2. In a small bowl whisk together the 2 tablespoons honey, 3 tablespoons soy sauce (or tamari), 1 tablespoon rice vinegar, pinch of red pepper flakes (if using), and the grated ginger.
  3. Pat the 1 pound Pacific White Shrimp very dry with paper towels. If they are not already peeled and deveined, do so now.
  4. Sprinkle the shrimp lightly with a pinch of salt if desired and toss well.
  5. Heat the 1 tablespoon sesame oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger and cook for 30 seconds until fragrant.
  6. Add the shrimp in a single layer (work in batches if needed) and cook for 1 minute, then pour in the honey-soy mixture. Cook for 2 to 3 minutes per side until the shrimp turn pink, opaque, and are just cooked through and the glaze has thickened slightly.
  7. Remove from heat, sprinkle with the 2 thinly sliced green onions and 1 teaspoon sesame seeds (if using). Toss gently and serve immediately.

Notes

Level-up ideas:
  • Finish with a drizzle of chilli crisp for a sweet-spicy kick.
  • Toss in some snap peas or bell peppers during the last minute of cooking for built-in veggies.

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