- 1/3 c. honey
- 1/4 c. soy sauce
- 2 tsp. fresh minced garlic
- 1 tsp. minced fresh ginger, optional
- 1 lb. medium uncooked shrimp, peeled & deveined
- 2 tsp. olive oil
- chopped green onion for garnish
Whisk the honey, soy sauce, garlic and ginger together in a medium bowl. Place shrimp in a large ziplock bag. Pour 1/2 of the honey mixture on top, give it a stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8 - 12 hours. Cover and refrigerate the rest of the honey sauce.
Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet, discarding the used honey sauce. Cook shrimp on one side until pink (about 45 seconds) then flip shrimp over. Pour in remaining honey sauce and cook it all until shrimp is cooked through, about 1 minute more. Serve shrimp with cooked honey sauce and a garnish of green onion.
If using refrigerated minced garlic from a jar, use 1 Tablespoon. If using fresh garlic, use 2 teaspoons.
Frozen shrimp can be used instead of fresh. Thaw before marinading and cook as directed.