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What This Recipe Is About — And Why You Will Make It on Repeat
Honey Garlic Shrimp for Two is a 20-minute weeknight dinner that delivers restaurant-quality results from a single skillet — crispy cornstarch-coated shrimp tossed in a sticky, glossy sauce of honey, low-sodium soy sauce, fresh garlic, and fresh ginger. It is the kind of dinner that makes you wonder why you ever ordered takeout.
What makes this version specifically designed for two: the quantities are precisely scaled so you get one pound of shrimp — exactly the right amount for two generous high protein portions — without the excess sauce and oversized batch of most recipes online. There is a whopping 50 grams of protein in each serving! Most honey garlic shrimp recipes are written for four to six people. This one is written for two, with every measurement calibrated for a single medium skillet and two dinner plates.
The cornstarch is the technique detail that separates this recipe from a basic sautéed shrimp. It coats each shrimp in a thin, starchy layer that becomes golden and lightly crispy in the hot skillet before the sauce goes in — and then absorbs the sauce in a way that bare shrimp never does, creating the glossy, sticky coating that makes this genuinely irresistible. It is a 60-second prep step that makes a dramatic difference in the finished dish.
For more recipes sized for exactly two people, visit the Complete Guide to Cooking for Two. For more high-protein dinners across the site, see the High-Protein Recipes Guide.
Key Takeaways — Everything You Need to Know Before You Start
- 20 minutes total: 5 minutes of prep, 15 minutes of cooking. This is genuinely a weeknight dinner, not a weekend project.
- Sized for exactly two people: One pound of shrimp, one medium skillet, two dinner plates. No family-sized excess, no leftover sauce going to waste.
- 50 grams of protein per serving: high-protein never tasted so good!
- The cornstarch is non-negotiable: It creates the crispy exterior that makes the shrimp genuinely different from plain sautéed shrimp and allows the sauce to cling perfectly rather than sliding off.
- Fresh ginger makes a measurable difference: Jarred minced ginger is a reasonable shortcut, but fresh ginger has a brighter, more aromatic heat that the sauce notices. Use fresh when possible.
- Make the sauce first — mise en place matters here: The cooking moves quickly once the shrimp hits the pan. Have the sauce whisked and ready before the heat goes on.
- Serve immediately: Shrimp gets tough and rubbery when reheated. This is a dinner to make and eat right now. It does not improve in the fridge.
- Pairs beautifully with brown rice and bok choy: The sauce is bold enough to carry into the rice and vegetables — see the serving section for the full pairing.
Why This Honey Garlic Shrimp Is Different from Every Other Version Online
There are a lot of honey garlic shrimp recipes online. Most of them are good. This one is specifically better for two people for three reasons:
- The two-person scaling is exact, not estimated. Most recipes call for one pound of shrimp ‘to serve four’ — which means each person gets four ounces of shrimp, which is not a satisfying main course portion. This recipe uses one pound for two people, giving each person eight ounces — a genuinely satisfying dinner portion that does not leave you reaching for crackers an hour later.
- The cornstarch application is specific. Many honey garlic shrimp recipes skip the cornstarch or add it as an optional step. In this recipe it is central and mandatory — each shrimp is individually coated and allowed to sit for a minute before hitting the hot pan. This produces a genuinely crispy exterior rather than the soft, slippery texture of unmarinated shrimp.
- The sauce ratio is calibrated for the pan size. A medium skillet (I use a cast iron skillet for extra crispiness) with one pound of shrimp has different sauce-to-protein dynamics than a large wok with double the quantity. The sauce here reduces correctly in a medium skillet and coats the shrimp in exactly the right proportion — not too saucy, not too dry.
More Honey Garlic Recipes
This isn’t the first time I’ve played with the honey and garlic combo. It is just so good! I have a delicious honeyed garlic maple sauce that works on chicken and fish. I use it on my honeyed roasted garlic salmon It is to die for good! So be sure to check that out too! It is all about the quality of the fish and the amazing honey from The Honey Jar. A winning combo.
The Ingredients — and Why Each One Matters
The Sauce
- 1/3 cup low-sodium soy sauce: Low-sodium is not optional here — regular soy sauce at this quantity makes the finished dish unpleasantly salty. Low-sodium soy sauce provides all the umami depth and savory character of regular soy at a salt level that does not overwhelm the honey.
- 1/3 cup honey: Real honey, not honey-flavored syrup. The honey does two things in this sauce: it provides sweetness and it creates the sticky, glossy coating that makes the shrimp look and taste extraordinary. Good honey makes a better sauce — this is where The Honey Jar comes in. I use their honey in my kitchen and the difference in quality is real.
- 2 cloves garlic, finely minced: Finely minced rather than roughly chopped — fine mince means the garlic distributes evenly through every bite of shrimp rather than appearing in chunks. Use a microplane or the finest side of your box grater if you want the most even distribution.
- 2 tablespoons fresh ginger, finely minced: The ginger is the flavor element that makes this sauce taste genuinely Asian rather than just sweet and salty. Fresh ginger has a bright, peppery heat and a floral quality that dried ginger and jarred ginger cannot replicate. (CHEF’S TIP: Peel with a spoon (the skin scrapes off effortlessly) and grate on a microplane for the finest, most evenly distributed result. No microplane? No worries, just mince as finely as you can!)
The Shrimp
- 1 pound large shrimp, peeled and deveined: Large shrimp (21–25 count per pound) is the right size for this recipe — big enough to have presence in the sauce, small enough to cook through in two minutes per side. Frozen IQF (individually quick-frozen) large shrimp is genuinely excellent for this recipe — often fresher than ‘fresh’ shrimp in the case, which may have been previously frozen. Thaw in cold water for five minutes.
- 2 tablespoons cornstarch: The technique ingredient. Tossed with the shrimp before cooking, cornstarch creates a thin starchy coating that becomes golden and crispy in the hot pan and allows the sauce to cling beautifully rather than sliding off bare shrimp. (CHEF’S TIP: Do not substitute flour — flour produces a thick, pasty coating rather than the light crisp that cornstarch achieves.)
- 1/2 teaspoon kosher salt + 1/2 teaspoon black pepper: Seasoning the shrimp at the cornstarch stage means every piece is seasoned individually before the sauce goes in. This produces more evenly seasoned shrimp than relying on the sauce for all the salt.
- Cooking spray + 1 teaspoon olive or avocado oil: The combination — cooking spray to coat the pan and a small amount of oil for heat conduction — keeps the fat minimal while producing the hot, even surface the shrimp needs to crisp properly.
- Sesame seeds and sliced green onion for garnish: Not optional decoration — both contribute meaningfully to the finished dish. Sesame seeds add a nutty crunch that contrasts with the sticky sauce. Green onion adds a fresh, slightly sharp note that cuts through the sweetness of the honey. Slice the green onion on the diagonal for the most elegant presentation.
How to Make Honey Garlic Shrimp for Two — Step by Step
Instructions
Make the sauce. In a small bowl, whisk together the soy sauce, honey, minced garlic, and minced ginger until the honey is fully incorporated and the sauce is smooth. Put to the side — it is ready when you need it.
Coat the shrimp. Add all the shrimp to a bowl. Add the cornstarch, salt, and pepper and toss to coat every piece thoroughly. Every shrimp should have a visible light coating of cornstarch — shake off any excess that did not adhere.
Cook the shrimp. Spray a medium skillet generously with cooking spray over medium-high heat. Add the oil and heat until shimmering. Add the shrimp to the skillet in a single layer — do not crowd them. Cook until golden and crispy on the first side, about 2 minutes. Flip and cook for 2 minutes on the second side. The shrimp should be pink and slightly golden at the edges. Remove the shrimp from the skillet and set aside.
Build the sauce. Add the sauce to the same skillet and bring to a low simmer. Let it simmer and reduce, stirring occasionally, until the sauce thickens enough to coat the back of a spoon — approximately 2–3 minutes. Watch it carefully: the honey in the sauce means it can go from perfectly thickened to burnt quickly. Stay at the pan.
Finish and coat. Once the sauce has thickened, add the shrimp back to the skillet. Toss to coat every shrimp completely in the glossy sauce. Remove from heat immediately — you do not want to continue cooking the shrimp. The residual heat is enough to bring everything together.
Garnish and serve. Scatter the sesame seeds over the shrimp and scatter the diagonally sliced green onion over the top. Serve immediately over brown rice with a vegetable on the side — see the serving section below.
The Most Common Honey Garlic Shrimp Mistakes — and How to Avoid Them
- Mistake 1: Crowding the pan. If the shrimp are touching each other, they steam rather than crisp. Cook in a single layer with space between each shrimp. If your skillet is small, cook in two batches.
- Mistake 2: Moving the shrimp too soon. Let the shrimp sit undisturbed for the full 2 minutes on the first side. They will release from the pan cleanly when the crust has formed. If they are sticking, they are not ready to flip.
- Mistake 3: Burning the sauce. Honey burns quickly. Keep the sauce at a low simmer — not a rolling boil — and stay at the pan during the thickening process. It takes 2–3 minutes at most.
- Mistake 4: Using cooked shrimp. Always use raw shrimp. Pre-cooked shrimp will become rubbery and tough when cooked again in the hot pan. The recipe requires raw shrimp — fresh or properly thawed frozen.
- Mistake 5: Overcooking the shrimp in the sauce. Once the shrimp go back into the thickened sauce, remove from heat immediately after tossing. The shrimp are already cooked from the initial sear — additional heat makes them tough.
When to Serve Honey Garlic Shrimp for Two
This recipe is genuinely versatile across occasions — not just a weeknight dinner. Here is when it works best:
- Weeknight dinner (its natural home): 20 minutes from cold pan to table means this is genuinely achievable on a Tuesday with no advance preparation. The mise en place takes 5 minutes — mince the garlic and ginger, whisk the sauce, toss the shrimp in cornstarch. Everything else moves quickly once the heat goes on.
- Asian-inspired dinner party at home: This dish scales gracefully. For four people, double every quantity and use a large skillet or wok. For six, use a wok and cook the shrimp in two batches to avoid crowding. The sauce doubles perfectly.
- Date night: 20 minutes of cooking means you are sitting across from your person with something genuinely impressive on the table before a restaurant could even seat you. Serve in wide, shallow bowls over brown rice with the garnishes placed carefully — it looks extraordinary.
- Meal prep friendly? No — make and eat now: Shrimp does not reheat well. It becomes rubbery and tough when stored and reheated. Make this the night you plan to eat it. The sauce itself can be made 2–3 days in advance and refrigerated — whisk it fresh each time you make the dish.
How to Serve — The Complete Honey Garlic Shrimp Dinner for Two
The Base — Brown Rice
Serve over brown rice as the recipe specifies. Brown rice has more fiber, more nutrients, and a nuttier flavor than white rice that works beautifully with the bold honey-soy sauce. Cook 1 cup of brown rice (approximately 2 cups cooked — the right amount for two generous servings) in a 2:1 ratio of water to rice, covered, for 45 minutes. Or use microwavable brown rice packets — a 90-second shortcut that is completely legitimate when the rest of dinner takes 20 minutes.
The Vegetable — Asian Baby Bok Choy
My strongest recommendation for the vegetable side is my Asian Baby Bok Choy recipe from this site. Bok choy and honey garlic shrimp are one of those genuinely natural pairings — the slight bitterness and tender crunch of the bok choy cuts through the sweetness of the honey sauce in a way that makes each component taste better than it would alone. The Asian flavor profile of the bok choy — typically a light soy and sesame preparation — is also harmonious with the sauce on the shrimp rather than competing with it.
The timing works perfectly: bok choy cooks in 3–4 minutes, which is exactly the time the honey garlic sauce takes to reduce after the shrimp are removed from the pan. The bok choy and the sauce finish simultaneously, and dinner is on the table at the exact moment both are at their best.
The Plating
- Scoop the brown rice into the center of each wide, shallow bowl — or plate, if you prefer
- Arrange the honey garlic shrimp alongside or on top of the rice so the sauce pools slightly around the base of the rice
- Place the bok choy alongside the shrimp or serve it separately on a platter – your choice
- Scatter sesame seeds over the shrimp and sauce
- Lay the diagonally sliced green onion across the top in a loose pile
- Serve with chopsticks if you have them — the experience of eating this with chopsticks is genuinely more satisfying than with a fork
Why Ginger and Garlic Are More Than Just Flavor — The Nutrition Behind This Dish
This recipe delivers extraordinary flavor — but the fresh ginger and garlic that drive that flavor also contribute meaningful nutritional benefits that are worth knowing:
- Fresh ginger contains gingerol: the bioactive compound responsible for its characteristic heat and peppery flavor, with well-documented anti-inflammatory and antioxidant properties. Research has linked regular ginger consumption to reduced muscle soreness, improved digestion, and reduced markers of inflammation.
- Garlic contains allicin: the sulfur compound produced when garlic is crushed or minced, with cardiovascular benefits including modest blood pressure reduction and anti-inflammatory effects. Two cloves of fresh garlic in this recipe contribute meaningful allicin at the quantities shown to have health effects in research.
- Shrimp is one of the highest-protein, lowest-fat seafood options available: 24 grams of protein per four-ounce serving at effectively zero saturated fat. One pound of shrimp for two people delivers 48 grams of total protein across the meal — before the rice and vegetable contributions. For the complete guide to high-protein seafood cooking for two, see the High-Protein Recipes Guide.
- Low-sodium soy sauce contributes umami without excessive sodium: Umami is the fifth taste — the savory, mouth-coating depth that makes food satisfying in a way that salt, sweetness, sourness, and bitterness alone cannot achieve. Low-sodium soy sauce delivers the umami at roughly 40% less sodium than regular soy sauce.
Substitutions and Variations — Make It Your Own
| Ingredient | Substitution and Notes |
|---|---|
| Large shrimp | Jumbo shrimp (16–20 count) for more dramatic presentation — add 1 min per side to cooking time. Medium shrimp (31–35 count) for more pieces — reduce cooking time by 30 seconds per side. |
| Fresh ginger | 1 teaspoon jarred minced ginger in a pinch — the flavor is less bright but the dish is still excellent. |
| Honey | Maple syrup for a slightly different sweetness profile. Agave for a more neutral sweet. Do not use artificial sweeteners — they do not caramelize and thicken in the same way. |
| Cornstarch | Arrowroot powder (1:1 ratio) for a grain-free option. Tapioca starch also works. All-purpose flour works as a last resort but produces a thicker, less crispy coating. |
| Brown rice | White rice for a quicker-cooking base. Cauliflower rice for a lighter option. Try my Coconut and Cashew Cauliflower Rice for something unique. Noodles (rice noodles or soba) for a different texture entirely. |
| Avocado/olive oil | Sesame oil adds authentic Asian flavor — use half the quantity as sesame oil is more intense. |
| Green onion garnish | Chives as a milder alternative. Thinly sliced shallot for a sharper note. |
| Sesame seeds | Everything bagel seasoning as a quick flavor-boosting substitute that adds sesame plus other seeds and herbs. |
Frequently Asked Questions — Honey Garlic Shrimp for Two
Can I use frozen shrimp for honey garlic shrimp?
Yes — and in many cases frozen shrimp is actually preferable to ‘fresh’ shrimp from the seafood counter, which may have been previously frozen and thawed before you bought it. IQF (individually quick-frozen) large shrimp maintains excellent quality and is genuinely fresh when thawed correctly. To thaw frozen shrimp for this recipe: place the shrimp in a colander under cold running water for 5 minutes, or submerge in a bowl of cold water for 10–15 minutes. Do not use warm or hot water — it begins to cook the exterior of the shrimp unevenly. Pat completely dry with paper towels after thawing. Excess surface moisture prevents the cornstarch from adhering properly and causes the shrimp to steam rather than sear in the pan.
Why do you coat shrimp in cornstarch before cooking?
Cornstarch coating serves three specific purposes in this recipe. First, it creates a thin, starchy layer on the exterior of each shrimp that becomes genuinely crispy in the hot pan — producing a texture contrast between the crispy exterior and the tender interior that bare shrimp never achieves. Second, it absorbs the honey-soy sauce in a way that bare shrimp does not — the starchy coating bonds with the sauce as it reduces, creating the sticky, glossy coating that makes honey garlic shrimp so satisfying. Third, it seals the surface of the shrimp slightly, reducing moisture loss during the initial sear and producing a more tender, juicy interior. The two tablespoons in this recipe is the right amount for one pound of shrimp — enough to coat without being thick or doughy.
How do I know when honey garlic shrimp is cooked?
Shrimp is perfectly cooked when: the exterior has turned from translucent gray to opaque pink-white; the shrimp has curled into a loose C-shape (a tight O-shape means overcooked); and the internal temperature reads 120°F on an instant-read thermometer. The two-minutes-per-side timing in this recipe is calibrated for large shrimp (21–25 count) in a medium-high heat skillet. If your shrimp are smaller, reduce cooking time by 30 seconds per side. If they are jumbo, add 30 seconds per side. The most reliable visual cue: when the shrimp release cleanly from the pan without sticking, they are ready to flip. If they stick, they are not done on that side yet.
Can I make honey garlic shrimp ahead of time?
The sauce can be made up to three days in advance and stored refrigerated in a sealed jar — simply whisk it fresh before using, as the honey may settle. The shrimp, however, should never be made ahead. Cooked shrimp stored in sauce becomes rubbery and tough within a few hours as the proteins continue to tighten in the acid and salt environment of the sauce. This is a 20-minute recipe designed to be made and eaten immediately. If you want to reduce weeknight prep time, do this: mince the garlic and ginger and whisk the sauce Sunday. Store refrigerated. On the weeknight, toss the shrimp in cornstarch, heat the pan, and cook — the active prep is under three minutes because the sauce is already made.
What vegetables go well with honey garlic shrimp?
The best vegetable pairings for honey garlic shrimp share a flavor profile that complements rather than competes with the sweet-savory sauce. Top recommendations: Asian Baby Bok Choy (the most harmonious pairing — see my recipe on this site), snap peas or snow peas (their natural sweetness echoes the honey, their crunch contrasts the soft shrimp), steamed or sautéed broccoli (the slight bitterness of broccoli cuts through the richness of the sauce), edamame (high protein, mild flavor, beautiful color alongside the shrimp), and roasted asparagus (elegant and slightly earthy — a good option when you want something more substantial). Vegetables with strong competing flavors (tomatoes, roasted red peppers, bold cheese-based sides) clash with the Asian flavor profile of the sauce.
Is honey garlic shrimp healthy?
Honey garlic shrimp is a high-protein, relatively lean dinner when made at home using this recipe. The shrimp provides 24 grams of protein per four-ounce serving at essentially zero saturated fat. The sauce uses real honey (natural sweetener, contains antioxidants), low-sodium soy sauce (significantly less sodium than regular soy), and fresh garlic and ginger (both with well-researched anti-inflammatory properties). The total sugar content from the honey is approximately 22 grams per serving — higher than a sugar-free preparation but comparable to many restaurant Asian dishes. The oil used is minimal (one teaspoon of olive or avocado oil) making this far lower in fat than restaurant honey garlic shrimp, which is often deep-fried. Serve over brown rice and with a green vegetable for a nutritionally complete, protein-rich meal.
Why does my honey garlic sauce stay thin and watery rather than getting thick and sticky?
This is the most common honey garlic shrimp failure and it has three potential causes. First and most common: the heat is too low. The sauce needs to reach a genuine simmer — visible bubbles throughout the surface — to reduce and thicken. A low heat produces a warm liquid, not a reduced glaze. Turn the heat up to medium-high and stay at the pan. Second: the pan is too cold when the sauce goes in. Add the sauce to a hot pan — the one you just cooked the shrimp in, which should still be hot. A cold pan with residual shrimp juices and a sauce added produces a steaming liquid rather than a reducing glaze. Third: the ratio of honey to soy sauce. This recipe uses equal parts (1/3 cup each) — the honey provides the sugar that caramelizes and thickens as the water evaporates. If you reduced the honey to cut sweetness, the sauce will not thicken in the same way. The 1/3 cup honey is the minimum for a proper glaze consistency.
How do I scale this recipe up if we have guests — without losing the texture?
Scaling honey garlic shrimp for four to six people requires one key adjustment: cook the shrimp in batches rather than all at once. Crowding a larger quantity of shrimp into one pan produces steamed rather than seared shrimp — no matter how large your pan is, trying to sear two pounds of shrimp simultaneously results in the shrimp releasing moisture and cooking in their own steam rather than crisping in the hot oil. The method for four people: cook two separate batches of one pound each, removing each batch to a plate after searing. Make a double batch of sauce and reduce it in the empty pan after both shrimp batches are cooked. Return all the shrimp to the pan simultaneously and toss in the sauce. Total additional time: approximately 5 minutes. Result: properly seared, crispy shrimp for the full doubled quantity. For a dinner party context, see the Complete Guide to Cooking for Two for the full approach to scaling recipes.
What is the difference between honey garlic shrimp and honey garlic shrimp stir fry?
The names are often used interchangeably online but there is a meaningful technical distinction. Honey garlic shrimp (this recipe) uses the cornstarch-coat-and-sear technique — each shrimp is individually coated, seared until crispy, removed, then tossed in a separately reduced sauce. The result is crispier, more textured shrimp with a glossy sauce that clings to the coating. Honey garlic shrimp stir fry typically uses the classic stir-fry method — no cornstarch coating, the shrimp and sauce cook together in a very hot wok with vegetables added simultaneously, everything moving constantly. The stir-fry version produces softer shrimp in a lighter, less reduced sauce, and typically includes vegetables cooked into the dish rather than alongside it. Both are excellent — this recipe’s technique produces more dramatically textured shrimp and a stickier, more restaurant-style sauce. The stir-fry approach is faster and produces a one-pan meal with vegetables incorporated. Choose based on your preference for texture and your available equipment.
More of My Favorite Asian-Inspired Recipes from This Site
If this Honey Garlic Shrimp has you in an Asian-cooking mood — and it will — here are the other Asian-inspired recipes from this site that I make most consistently. Every one is sized for two people, every one delivers restaurant-quality results at home:
- Japanese Spicy Soy Scallops — Sea scallops marinated in soy, mirin, sake, and Momofuku Chili Crunch, then seared in cast iron until the marinade caramelizes into a savory, spicy lacquer. The most boldly flavored scallop preparation on this site.
- Asian Marinated Cod — A miso, sake, and mirin-marinated cod inspired by Nobu’s iconic black cod dish. Marinate the night before, cook in 15 minutes. Serve with bok choy or snow peas. One of the most elegant weeknight dinners on this site.
- Ebi Tempura — Japanese Shrimp Tempura with Ginger and Lime Dipping Sauce — Authentic light tempura batter, properly prepared shrimp, and a from-scratch ginger-lime dipping sauce. More involved than this recipe but deeply rewarding when you want a project.
- Asian Beef and Veggie Rolls — Soy, garlic, ginger, hoisin, lime, and Sriracha marinated steak rolled around vegetables and baked. A great option when you want Asian flavors with beef rather than seafood.
- Crispy Rice Paper Cups with Hoisin Shrimp — Rice paper cups fried until shatteringly crispy, filled with hoisin-seasoned shrimp and fresh peach. A stunning appetizer for any Asian-inspired dinner party.
- Teriyaki Salmon Bowls — Glazed salmon over a bed of quinoa and brown rice with fresh vegetables and pineapple, finished with Kikkoman Takumi Teriyaki Sauce. A stunning 49-gram-protein bowl that comes together in 25 minutes. One of the most satisfying dinner bowls on this site.
- Healthier Orange Chicken — A lighter homemade version of the takeout classic — crispy baked chicken in a bright, fresh orange sauce with real orange juice, soy, ginger, and garlic. All the flavor of the restaurant version without the deep fryer.
- Chinese Potato Bird Nests with Shrimp and Veggies — The most visually spectacular Asian-inspired recipe on this site — shredded potato pressed into nest shapes and pan-fried until shatteringly crispy, then filled with a savory shrimp and vegetable stir-fry. A showstopping dinner party presentation that is more achievable than it looks.
Make It Tonight
Twenty minutes. One skillet. Crispy shrimp in a sticky honey-garlic-ginger sauce that is better than anything you will order from the takeout app. This is the recipe that earns a permanent Tuesday night slot in your rotation — the one you make when you want something genuinely extraordinary without spending the evening in the kitchen.
Serve it over brown rice, put the Asian Baby Bok Choy alongside, scatter the sesame seeds and green onion over the top, and sit down before the sauce has a chance to cool. That is the whole dinner. That is twenty minutes well spent.
For more recipes sized for exactly two people: Complete Guide to Cooking for Two. For more high-protein dinners: High-Protein Recipes Guide. For all seafood recipes on this site: Healthy Seafood Recipes for Two.
Honey Garlic Shrimp for Two
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- ⅓ cup low sodium soy sauce
- ⅓ cup honey
- 2 cloves garlic, finely minced
- 2 tbsp fresh ginger, finely minced
Shrimp
- 1 pound large shrimp, peeled and deveined
- 2 tbsp cornstarch
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Cooking spray
- 1 teaspoon of olive or avocado oil
- ½ tbsp sesame seeds, for garnish
- 2 Green onions, sliced on the diagnal for garnish
Instructions
- In a small bowl, whisk all the sauce ingredients. Put to the side.
- Add all your shrimp to a bowl and add the salt, pepper and cornstarch and toss to coat.
- Spray a medium skillet over medium-high heat with cooking spray and add the oil and heat. Add the shrimp to the skillet. Cook until crispy on both sides, about 2 minutes on each side. Remove the shrimp from the skillet.
- Add the sauce to the skillet and bring to a low simmer to thicken.
- Once thickened, add the shrimp back in. Toss to coat in sauce then remove from heat.
- Garnish with the sesame seeds and green onion and serve over brown rice with a veggie of your choice.
