Spicy Honey Garlic Shrimp

Shrimp are briefly seared, then coated in a honey-garlic sauce sharpened with soy, rice vinegar, and chili. The sauce reduces to a glossy glaze that clings to the shrimp, and the finished dish is brightened with scallions and sesame seeds. Serve it alongside rice, noodles, or vegetables as a side.

By Julienne

Cook time: 10 minutes

Servings: 4

Ingredients

• 450 g raw shrimp, peeled and deveined patted dry
• 4 g fine salt
• 1 g black pepper freshly ground
• 15 ml neutral oil
• 4 cloves garlic cloves minced
• 1 g red pepper flakes
• 30 ml honey
• 30 ml soy sauce
• 15 ml rice vinegar
• 30 ml water
• 5 ml toasted sesame oil
• 4 g cornstarch mixed into slurry
• 2 stalks scallions thinly sliced
• 6 g sesame seeds toasted

Instructions

1. Pat the shrimp dry and season with the salt and black pepper. Set a 30 cm skillet over medium-high heat and add the neutral oil. The shrimp are seasoned and the oil shimmers lightly in the pan.
2. Add the shrimp in a single layer and sauté for 1 to 2 minutes per side until just opaque and lightly pink. Transfer to a plate. The shrimp have turned opaque at the edges but are not fully curled tight.
3. Reduce the heat to medium. Add the garlic and red pepper flakes and cook for 20 to 30 seconds until fragrant, then stir in the honey, soy sauce, rice vinegar, water, sesame oil, and cornstarch slurry. The sauce looks smooth and slightly thickened with no dry cornstarch visible.
4. Simmer the sauce for 1 to 2 minutes, stirring, until glossy and spoon-coating. Return the shrimp and any juices to the pan and toss for 30 to 60 seconds to coat. The shrimp are coated in a shiny glaze that clings to the pan and shrimp without looking watery.
5. Turn off the heat and finish with the scallions and sesame seeds. Serve immediately. The garnish is bright and the glaze still clings in a thin lacquer.