Ingredients:

  • 1 lb (450 g) large raw shrimp, peeled and deveined, tails optional
  • 1 tsp (5 g) kosher salt (or 3/4 tsp table salt)
  • 1/2 tsp (1 g) freshly ground black pepper
  • 1 tbsp (8 g) cornstarch (optional, for a slightly crisp exterior)
  • 1 tbsp (15 ml) neutral oil (vegetable, canola, or grapeseed)
  • 1 tsp (5 ml) toasted sesame oil (optional, for finishing)
  • 1/4 cup (85 g / 60 ml) honey
  • 2 tbsp (30 ml) low-sodium soy sauce (or tamari for gluten-free)
  • 1 tbsp (15 ml) rice vinegar (or apple cider vinegar)
  • 3 garlic cloves, minced (≈12–15 g)
  • 1 tsp (5 g) fresh ginger, finely grated (optional but recommended)
  • 1/4 tsp (0.5–1 g) red pepper flakes (optional, to taste)
  • 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water — cornstarch slurry (optional)
  • 2 green onions (scallions), thinly sliced
  • 1 tsp (3–5 g) toasted sesame seeds (optional)
  • Lime wedges (optional)

Instructions:

  1. Prep: Pat shrimp dry with paper towels and season with salt and pepper. If using cornstarch for texture, toss shrimp with 1 tbsp cornstarch until lightly coated. Mix honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes in a small bowl and whisk briefly. Set slurry aside if using.
  2. Sear the shrimp: Heat a large nonstick or stainless skillet over medium-high until hot. Add neutral oil and swirl to coat. Add shrimp in a single layer without overcrowding and sear 1–2 minutes per side until pink, opaque, and edges are lightly golden (shrimp should curl into a loose C). Remove shrimp to a plate and set aside.
  3. Make the sauce: Reduce heat to medium and add the prepared honey-garlic sauce to the hot skillet. Bring to a gentle simmer, stirring so the minced garlic cooks but does not burn. If a thicker glaze is desired, whisk in the cornstarch slurry slowly and simmer 30–60 seconds until glossy and coating the back of a spoon. Taste and adjust seasoning.
  4. Combine and finish: Return shrimp to the skillet and toss in the sauce 30–60 seconds until evenly coated and heated through. Turn off heat and stir in toasted sesame oil if using. Garnish with sliced green onions, toasted sesame seeds, and a squeeze of lime if desired. Serve over rice, noodles, or greens.
  5. Visual cues and tips: Shrimp should be opaque and firm but not rubbery, curled into a loose C. Sauce should be glossy and cling to the shrimp; if too thin, simmer briefly to reduce, if too thick, add a splash of water or vinegar.