Prep Time: 5 mins
Total Time: 10 mins
3 Tablespoons honey
1 Tablespoon reduced-sodium soy sauce
¼ teaspoon crushed chili flakes (optional)
1 teaspoon fresh ginger, minced
2-3 cloves of garlic, minced (about 1 Tablespoon)
¾ pound medium uncooked shrimp, peeled & deveined
1 Tablespoon olive oil
salt, to taste
ground black pepper, to taste
2 Tablespoons sliced green onion (optional garnish)
cooked brown rice (to serve)
broccoli or other veggies (to serve)
- Whisk honey, soy sauce, chili flakes (if using), ginger, and garlic, together in a medium bowl. Set aside.
- In another medium bowl, add shrimp and olive oil. Season the shrimp with salt and ground pepper and toss to coat.
- Heat a pan over medium-high heat. Place the shrimp into the pan in an even layer. Cook the shrimp on one side until nicely seared, about 1-2 minutes. Flip the shrimp over and cook for another minute or until they’re just cooked but still a little translucent in the center.
- Pour in the honey garlic marinade and cook until the shrimp is cooked through, about 1 minute more. If desired, remove the shrimp from pan so they don’t overcook, and reduce the sauce a little to thicken it (keep an eye on the sauce while reducing, the honey makes the sauce easy to burn if you forget about it on the stove).
- Serve the shrimp with the reduced sauce over brown rice and veggies. Garnish with green onion, if desired.