This is a quick and easy recipe and it’s a great pick for a weeknight meal. It would be delicious over steamed rice and your favorite vegetables. I just served it with greens, mango salad, avocado and red cabbage using the extra sauce as dressing. Lots of serving possibilities for this recipe. I recommend searing the shrimp in a nonstick skillet, as the honey sauce is a quick clean up that way.
Yield: 2-3 servings
- 1 pound medium or large shrimp, deveined and peeled
- 3 garlic cloves
- 1 tablespoon minced fresh ginger root
- Kosher salt and pepper to taste
- ¼ cup honey
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons (or more for extra heat) chili garlic sauce
- 2 teaspoons cornstarch
- 3 tablespoons sesame oil
- Sesame seeds for serving ( about a tablespoon)
Pat the shrimp dry with paper towel to remove any excess moisture. Season with kosher salt and pepper. In a small bowl or mixing cup, whisk together the honey, soy sauce, rice vinegar, minced garlic, ginger, chili sauce and cornstarch until well combined.
In a large nonstick skillet (preferably),heat the sesame oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs.
Lower the heat to low, add the glaze to the pan and stir until thickened while coating the shrimp with the sauce and serve. Sprinkle with sesame seeds and serve over rice or veggies. ENJOY!
Looks so good!