- 1/2 cup honey
- 3 cloves garlic, pressed or finely minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespooons soy sauce
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 3 – 3 1/2 cups fresh or frozen shrimp, thawed completely and rinsed (use shrimp with shells and tails on, or shrimp with the shells and tails removed)
- toasted sesame seeds for garnish (optional)
1In a small bowl, whisk together the honey, garlic, rice vinegar, sesame oil, soy sauce, water and cornstarch. Set aside.
2Heat a large skillet over medium-high heat and add the olive oil.
3Add the shrimp to the pan and toss in the olive oil, allowing the shrimp to cook on each side for 3 minutes, or until all sides of the shrimp are pink. Shrimp without tails and shells will cook more quickly than shrimp with the tails and shells on.
4Add the honey garlic sauce sauce mixture and toss the shrimp in the sauce until the sauce thickens and becomes sticky.
5Serve the shrimp over rice with a side of steamed veggies and a sprinkling of toasted sesame seeds, if desired.