Ingredients
Method
Preparation
- Pat shrimp dry and season lightly with salt and pepper.
- Place a large skillet over medium-high heat and add 1 tablespoon of oil. Heat until shimmering.
Cooking
- Add shrimp in a single layer (don’t overcrowd). Cook 1.5–2 minutes per side until pink and opaque. Transfer to a plate — they will finish cooking in the sauce.
- Reduce heat to medium. Melt butter in the same skillet. Add garlic and ginger and sauté for about 30–45 seconds until fragrant — don’t let the garlic burn.
- Stir in honey, soy sauce, and rice vinegar (and red pepper flakes if using). Bring to a gentle simmer.
- Let sauce simmer for 1–2 minutes, stirring, until it slightly reduces and becomes glossy. If it’s too thin, simmer an extra 30–60 seconds.
- Return shrimp to the pan and toss to coat for 30–60 seconds until heated through and well glazed. Remove from heat.
- Taste and adjust seasoning. Sprinkle with green onions, sesame seeds, and a little lemon zest if you like. Serve immediately over rice, noodles, or greens.
Notes
Watch closely while cooking as shrimp cooks quickly and overcooking makes them rubbery. For a healthier version, replace rice with cauliflower rice or serve on a bed of sautéed greens. Can be made gluten-free with tamari or coconut aminos.