This hot honey shrimp has a dazzling flavor profile—sticky, tangy, and just a little sweet heat. Serve as an appetizer, on skewers if you like, or feel free to add the shrimp to some stir fry vegetables for dinner.
Ingredients
- 0.5 cups reduced-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 0.25 teaspoons ground ginger
- 1 teaspoon minced garlic
- 1 teaspoon sesame oil
- 0.25 cups water
- 1 tablespoon cornstarch
Instructions
-
1
Stir soy sauce, brown sugar, rice vinegar, honey, ginger, garlic, sesame oil, water, and cornstarch together in a small bowl. Set aside.
-
2
Pat shrimp dry with a paper towel. Season with salt and pepper.
-
3
Heat a skillet over medium-high heat. Add vegetable oil; once oil is shimmering, cook shrimp until tails begin to curl, about 3 minutes.
-
4
Pour in sauce; bring to a simmer and cook until shrimp is bright pink and opaque and sauce is thickened, about 2 minutes.
-
5
Sprinkle with black sesame seeds and serve.
Nutrition Facts
Per serving
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