Ingredients:

  • 1.5 lbs Jumbo Shrimp (21/25 count), peeled and deveined
  • 0.5 tsp Kosher Salt
  • 0.25 tsp Cracked Black Pepper
  • 0.33 cup Raw Honey
  • 0.25 cup Low-Sodium Soy Sauce
  • 4 cloves Fresh Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 1 tbsp Sriracha
  • 1 tbsp Extra Virgin Olive Oil
  • 2 Green Onions, thinly sliced
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. The Desiccation Phase: Pat the shrimp with paper towels until they are completely dry to the touch to ensure a golden sear. Season lightly with kosher salt and black pepper.
  2. The Umami Preparation: In a small glass bowl, whisk together the raw honey, low-sodium soy sauce, minced garlic, grated ginger, and Sriracha until the honey is fully integrated.
  3. The High-Heat Sear: Heat a 12-inch skillet over medium-high heat with the olive oil. Once shimmering, add shrimp in a single layer and sear for 2 minutes until the edges are pink.
  4. The Glaze Reduction: Flip the shrimp, pour in the prepared honey-garlic sauce, and cook for another 2 to 3 minutes until the sauce reduces into a thick, glossy glaze and coats the shrimp.
  5. Finishing: Remove from heat and garnish with sliced green onions and toasted sesame seeds.