Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/3 cup honey
  • 3 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp toasted sesame seeds
  • 2 stalks green onion, thinly sliced

Instructions:

  1. Pat the shrimp completely dry with paper towels. In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, lemon juice, and cornstarch until the cornstarch is fully dissolved.
  2. Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat until it shimmers. Season shrimp with salt and pepper.
  3. Add shrimp to the pan in a single layer; sear for 1–2 minutes per side until they are pink and opaque. Immediately remove the shrimp from the pan and set them on a plate.
  4. Pour the honey garlic mixture into the same hot skillet. Stir constantly for 1–2 minutes until the sauce thickens and forms slow-popping bubbles.
  5. Return the seared shrimp to the skillet. Toss rapidly for 30–60 seconds until every shrimp is coated in the glossy glaze. Remove from heat immediately.
  6. Garnish with toasted sesame seeds and sliced green onions before serving.