Ingredients
2
2 servings
- •1 pound large raw shrimp (16-20 count), peeled and deveined
- •1 tablespoon minced fresh garlic
- •2 tablespoons honey
- •0.5 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
- Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
- Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
- Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
- Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
- Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.
Nutritional Facts
Per 2 servings
- Calories: 304
- Carbohydrate: 22g
- Fat: 7g
- Fiber: 2g
- Protein: 39g
- Sugar: 19g
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