Honey Garlic Shrimp Delight

# What You'll Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined

02 - 1/2 tsp kosher salt

03 - 1/4 tsp black pepper

→ Sauce

04 - 1/3 cup honey

05 - 1/4 cup low-sodium soy sauce

06 - 4 garlic cloves, minced

07 - 1 tbsp fresh ginger, grated

08 - 1 tbsp rice vinegar (optional)

09 - 1/2 tsp crushed red pepper flakes (optional)

→ For Cooking & Garnish

10 - 1 tbsp vegetable oil or sesame oil

11 - 2 tbsp green onions, thinly sliced

12 - 1 tsp toasted sesame seeds (optional)

13 - Steamed rice or cooked noodles, for serving

# How to Make It:

01 - Whisk together honey, soy sauce, garlic, ginger, rice vinegar, and red pepper flakes in a medium bowl. Set aside.

02 - Pat shrimp dry and season evenly with kosher salt and black pepper.

03 - Heat vegetable or sesame oil over medium-high heat in a large skillet.

04 - Add shrimp in a single layer to the skillet and cook 1 to 2 minutes per side until just turning pink. Avoid overcrowding; cook in batches if necessary.

05 - Pour the prepared sauce over the shrimp, stirring gently. Cook for 2 to 3 minutes until the sauce thickens and shrimp are cooked through.

06 - Remove from heat, garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or noodles.

# Expert Advice:

01 -

Twenty minutes from hungry to eating, which means you can make this on a random Thursday without the stress.
The shrimp turns glossy and caramelized while the sauce does most of the thinking for you.
Tastes like takeout but costs a fraction of the price and feels somehow more honest when you made it yourself.

02 -

Overcrowding the pan is the mistake that ruins this more than anything else; the shrimp steams instead of sears, and you lose the caramelization that makes it taste restaurant-quality.
The sauce thickens quickly once it hits the pan, so if it looks thin when you pour it, just trust the heat and give it another minute instead of panicking and adding more cornstarch.

03 -