Ingredients

The following ingredients have 6 Servings
  • 1 lb raw shrimp (21-25 or 26-30 size, peeled and deveined, thawed)
  • 2 teaspoons vegetable oil
  • 1 tsp garlic (minced)
  • 1 tsp ginger (minced)
  • 1/4 cup soy sauce (low sodium recommended)
  • 1/4 cup honey
  • 1 green onion (minced - optional)

Instruction

  • Thaw the shrimp under running water if necessary. Pat dry with paper towels to remove excess moisture.
  • In a medium bowl, whisk together garlic, ginger, soy sauce and honey.
  • Put the shrimp and HALF of the marinade into a resealable plastic bag or medium bowl. Let it marinate for at least 10 minutes up to one hour (refrigerate for periods longer than 10 minutes).
  • Place a large nonstick skillet on medium-high heat. When hot, add vegetable oil followed by the shrimp in a single layer (see note). Finally, pour in the marinade.
  • Sauté the shrimp for 1-2 minutes. Then flip them one-by-one using kitchen tongs and cook 1-2 minutes more until the shrimp are pink on the outside and the flesh is opaque.
  • The sauce should have thickened slightly and be starting to coat the shrimp. (If not, then remove the shrimp to a plate when done to allow the sauce to boil down further).
  • Once the shrimp are glazed with the sauce, remove from heat. Garnish with optional green onions and serve immediately.