Honey Sesame Shrimp
Quick skillet shrimp tossed in a honey-soy glaze and cooked in sesame oil for a glossy, flavorful finish.
Equipment
- Small Bowl
- Whisk
- Large Skillet
Ingredients
Ingredients
- 1 lb.jumbo shrimpdeveined & tail on
- 1 tablespoonof sesame oil
- 2 tablespoonsof honey
- 1 teaspoonof cornstarch
- 1/2 teaspoonof salt
- 2 tablespoonsof soy sauce
Instructions
Instructions
- In a small bowl, whisk the soy sauce, honey and cornstarch until the cornstarch is fully dissolved and the mixture is smooth.
- Heat the sesame oil in a large skillet over medium-high heat until it shimmers.
- Add the shrimp and the salt to the skillet in a single layer. Cook 1–2 minutes, stirring or flipping as needed, until the shrimp begin to curl and the edges start to turn opaque.
- Pour the soy-honey-cornstarch mixture over the shrimp and stir to coat. Reduce heat to medium and cook 1–2 minutes more, stirring, until the shrimp are fully pink and opaque and the sauce has thickened to a glaze that coats the shrimp.
- Remove the skillet from the heat and let sit 1–2 minutes to allow the sauce to thicken slightly before serving.
Notes
Make this dish gluten-free by substituting the soy sauce for tamari.
If using frozen shrimp, be sure to defrost them thoroughly before cooking.
Take care not to overcook the shrimp or they can become rubbery.
This dish is best served as soon as it’s made, but leftovers will keep for 3 days in the fridge and can be reheated in a skillet.
If using frozen shrimp, be sure to defrost them thoroughly before cooking.
Take care not to overcook the shrimp or they can become rubbery.
This dish is best served as soon as it’s made, but leftovers will keep for 3 days in the fridge and can be reheated in a skillet.