This hot honey shrimp has a dazzling flavor profile—sticky, tangy, and just a little sweet heat. Serve as an appetizer, on skewers if you like, or feel free to add the shrimp to some stir fry vegetables for dinner.
Ingredients:
1/2 cup reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon hot honey, such as mike's®, or to taste
1/4 teaspoon ground ginger
1 teaspoon minced garlic
1 teaspoon sesame oil
1/4 cup water
1 tablespoon cornstarch
1 pound colossal shrimp, peeled and deveined
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
1 tablespoon black sesame seeds
Directions:
Stir soy sauce, brown sugar, rice vinegar, honey, ginger, garlic, sesame oil, water, and cornstarch together in a small bowl. Set aside.
Pat shrimp dry with a paper towel. Season with salt and pepper.
Heat a skillet over medium-high heat. Add vegetable oil; once oil is shimmering, cook shrimp until tails begin to curl, about 3 minutes.
Pour in sauce; bring to a simmer and cook until shrimp is bright pink and opaque and sauce is thickened, about 2 minutes.
