Ingredients:

  • 1/4 cup (55g) honey
  • 2 tbsp (30ml) Sriracha
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tsp (5ml) toasted sesame oil
  • 1 tbsp (8g) cornstarch
  • 2 tbsp (30ml) water
  • 1 lb (450g) jumbo shrimp, peeled and deveined
  • 2 cups (150g) broccoli florets, bite-sized
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) neutral oil
  • 1 tbsp (8g) toasted sesame seeds
  • 2 stalks (10g) sliced green onions

Instructions:

  1. Whisk together the honey, Sriracha, soy sauce, rice vinegar, sesame oil, cornstarch, and water in a small bowl until the cornstarch is fully dissolved.
  2. Heat neutral oil in a large non-stick skillet or wok over medium-high heat. Add shrimp in a single layer and sear for 1–2 minutes per side until opaque and golden. Remove shrimp to a plate and set aside.
  3. In the same pan, add broccoli, carrots, and bell peppers. Stir-fry for 3–4 minutes until crisp-tender. Stir in minced garlic during the last 30 seconds.
  4. Pour the whisked sauce into the pan with the vegetables. Stir constantly for 1 minute until the sauce bubbles and thickens. Return the seared shrimp to the pan and toss to coat.
  5. Garnish with toasted sesame seeds and sliced green onions before serving.