Scale

1 lb large shrimp, peeled and deveined

1 tbsp olive oil

Salt and black pepper, to taste

For the Honey Garlic Sauce:

1/3 cup honey

1/4 cup low-sodium soy sauce (or tamari for gluten-free)

4–5 cloves garlic, minced

1 tsp fresh ginger, grated

1 tsp cornstarch + 2 tsp water (optional, for thickening)

Garnish:

Sliced green onions

Sesame seeds

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1. Pat shrimp dry with a paper towel and season lightly with salt and pepper.

2. In a small bowl, whisk together honey, soy sauce, garlic, and ginger to make the sauce.

3. If using, mix cornstarch and water in a separate small bowl to create a slurry and set aside.

4. Heat olive oil in a large skillet over medium-high heat until shimmering.

5. Add shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque. Do not overcrowd the pan.

6. Reduce heat to low and pour the honey garlic sauce over the shrimp.

7. If desired, stir in the cornstarch slurry and simmer until sauce thickens slightly, about 1 minute.

8. Stir gently to coat all shrimp evenly in the sauce.

9. Remove skillet from heat to avoid overcooking.

10. Transfer shrimp to a serving dish.

11. Sprinkle with sliced green onions and sesame seeds.

12. Serve immediately over rice, noodles, or vegetables.

13. For a low-carb option, serve over cauliflower rice or zucchini noodles.

14. To meal prep, divide shrimp and sauce into containers with your choice of base.

15. Store in the refrigerator for up to 3 days.

16. Reheat gently in a skillet or microwave before serving.

Use fresh shrimp for best texture, or thaw frozen shrimp thoroughly and pat dry before cooking.

Add a pinch of red pepper flakes to the sauce for a spicy twist.

A squeeze of fresh lime juice at the end brightens the dish.

Pairs well with rice, quinoa, soba noodles, or steamed vegetables.

Make gluten-free by using tamari or coconut aminos in place of soy sauce.