Hot Honey Shrimp
Ingreadient
Sauce
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1/2 cup reduced-sodium soy sauce
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2 tablespoons brown sugar
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2 tablespoons rice vinegar
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1 tablespoon hot honey, such as Mike's®, or to taste
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1/4 teaspoon ground ginger
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1 teaspoon minced garlic
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1 teaspoon sesame oil
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1/4 cup water
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1 tablespoon cornstarch
Shrimp
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1 pound colossal shrimp, peeled and deveined
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salt and freshly ground black pepper to taste
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2 teaspoons vegetable oil
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1 tablespoon black sesame seeds
Direction
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Stir soy sauce, brown sugar, rice vinegar, honey, ginger, garlic, sesame oil, water, and cornstarch together in a small bowl. Set aside.
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Pat shrimp dry with a paper towel. Season with salt and pepper.
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Heat a skillet over medium-high heat. Add vegetable oil; once oil is shimmering, cook shrimp until tails begin to curl, about 3 minutes.
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Pour in sauce; bring to a simmer and cook until shrimp is bright pink and opaque and sauce is thickened, about 2 minutes.
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Sprinkle with black sesame seeds and serve.
