Ingredients
Equipment
Method
- Place the shrimp in a large bowl.
- In a small bowl, combine the honey, soy sauce, garlic, ginger and crushed red pepper; whisk until smooth. Pour 3 tablespoons of the marinade over the shrimp and toss to coat. Marinate for at least 15 minutes at room temperature, or up to 1 hour in the fridge.
- While the shrimp marinate, combine the cornstarch with the remaining marinade and set aside.
- Lift the shrimp from the marinade to paper towels and pat dry; discard any marinade remaining in the bowl.
- Heat a large (12-inch) skillet over medium-high heat. Add the oil, swirling to coat the pan, then arrange the shrimp in the skillet in one layer. Cook for 2 minutes, until lightly browned on the bottom, then flip the shrimp and cook for 1 more minute.
- Add the reserved marinade to the skillet and cook for 1 to 2 minutes, until the pan sauce thickens. If your shrimp are small and cooked through before adding the sauce, transfer them to a serving dish and reduce the sauce on its own. Pour the sauce over the cooked shrimp.
- Transfer the shrimp and sauce to a serving dish, sprinkle with scallions and serve.
Notes
This recipe was first made on a busy weeknight. The aroma of garlic and honey caramelizing in the pan made a simple meal feel special. It has since become a go-to recipe for family and athletes.