Ingredients
1 pound large raw shrimp (16–20 count), peeled and deveined
1 tablespoon minced fresh garlic
2 tablespoons mild-flavored honey
½ teaspoon freshly grated ginger
1 tablespoon soy sauce (or more to taste)
1 teaspoon Asian fish sauce (or to taste)
2 teaspoons vegetable oil
1 cup thinly sliced green onion (or to taste)
Instructions
- Prepare the shrimp: Ensure the shrimp are thawed and well-drained. Keep refrigerated until ready to use.
- Make the marinade: In a bowl, whisk together garlic, honey, ginger, soy sauce, and fish sauce.
- Marinate the shrimp: Add shrimp to the marinade, toss to coat evenly, cover, and refrigerate for 30–60 minutes. Toss occasionally during marination.
- Cook the shrimp: Heat a large nonstick skillet over high heat, brush with vegetable oil, and once hot, add shrimp in a single layer. Sear for 2 minutes, then flip.
- Add the marinade: Pour reserved marinade into skillet, cook for 1 more minute, flip shrimp again, then turn off heat and let sit for 1 minute until glaze forms.
- Serve: Garnish with sliced green onions and serve hot over rice or noodles.
Notes
- For a spicy version, add chili flakes or chili paste to the marinade.
- Marinate shrimp up to 24 hours in advance for convenience.
- Do not overcook shrimp; they cook very quickly.
- Leftovers keep well for up to 2 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Asian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1/2 recipe
- Calories: 280
- Sugar: 12g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 220mg
