Ingredients
- 1½ lb large shrimp (16–20 ct), peeled, deveined, patted dry
- 1 Tbsp neutral oil
- — Sauce —
- ¼ cup honey
- 3 Tbsp low-sodium soy sauce
- 1 Tbsp rice vinegar or lemon juice
- 1 tsp toasted sesame oil
- 4–5 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1–2 Tbsp sriracha or hot honey (optional for heat)
- — Slurry —
- 2 tsp cornstarch
- 2 Tbsp water
- — Finish —
- 1–2 Tbsp butter (optional, for richer finish)
- scallions, sesame seeds, and lemon wedges for garnish
Equipment
- skillet or wok for sautéing shrimp and sauce
- mixing bowl for sauce preparation
- tongs for flipping shrimp
- whisk for mixing slurry
- measuring spoons
Method
- Whisk together honey, soy sauce, rice vinegar (or lemon), sesame oil, garlic, ginger, and optional sriracha or hot honey.
- Stir cornstarch and water to make a slurry; set aside.
- Heat oil in a large skillet over medium-high. Sear shrimp 1–1½ minutes per side until pink and nearly cooked through. Remove to a plate.
- Add sauce to skillet and bring to a simmer. Whisk in the slurry and cook 30–60 seconds until thickened and glossy.
- Return shrimp to the pan and toss in sauce 30–60 seconds to coat. Stir in butter if using for extra richness.
- Garnish with scallions, sesame seeds, and lemon wedges. Serve immediately with rice, noodles, or veggies.
Nutrition
Calories: 260kcalCarbohydrates: 22gProtein: 27gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 220mgSodium: 780mgPotassium: 270mgSugar: 17gVitamin A: 70IUVitamin C: 4mgCalcium: 110mgIron: 2mg
Notes
Air Fryer: Toss shrimp with 1 Tbsp sauce + 1 tsp oil; air fry 390°F (200°C) for 6–8 min. Reduce remaining sauce on stove; toss cooked shrimp in glaze. Hawaiian Garlic Shrimp: use 2 Tbsp butter, add ½ tsp paprika, and serve with lemon and rice. Internal links: serve with tzatziki cucumber salad, cucumber caprese salad, or chickpea feta avocado salad.
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