Ingredients
Equipment
Method
- Rinse the shrimp under cold water and pat completely dry with paper towels. This prevents excess moisture from diluting the sauce.
- In a small bowl, whisk together honey, minced garlic, soy sauce, and olive oil. If using cornstarch for a thicker sauce, stir it in now until well combined.
- Heat a large skillet over medium-high heat and add a drizzle of olive oil, swirling to coat the bottom evenly.
- Arrange shrimp in a single layer in the hot skillet. Season with salt and pepper to taste.
- Cook shrimp undisturbed for 2-3 minutes until the bottoms turn pink and develop a slight golden color.
- Pour the honey garlic mixture over the shrimp and toss everything together using tongs or a spatula, ensuring each piece gets coated.
- Lower heat to medium and let the shrimp simmer in the sauce for 3-5 minutes, tossing occasionally, until cooked through and sauce has thickened to a glossy glaze. Shrimp are done when they curl into a C-shape.
- Remove from heat immediately and garnish with sliced green onions and sesame seeds if desired. Serve warm over rice or with your favorite sides.
Notes
For best results, don't overcrowd the pan when cooking shrimp - work in batches if necessary. The sauce can be made up to 24 hours in advance and stored in the refrigerator. Leftovers keep for up to 3 days refrigerated. This dish pairs beautifully with steamed rice, cauliflower rice, stir-fried vegetables, or Asian cucumber salad.
