Ingredients:

  • 1.5 lbs large shrimp (~680g), peeled and deveined
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/3 cup raw honey (80ml)
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp fresh ginger (15ml), grated
  • 4 cloves garlic, minced
  • 1 tbsp extra virgin olive oil (15ml)
  • 2 cups snap peas or broccoli florets (480ml), blanched

Instructions:

  1. Prep the shrimp. Pat 1.5 lbs (~680g) of shrimp dry and toss with 1/2 tsp smoked paprika, 1/4 tsp sea salt, and 1/4 tsp cracked black pepper.
  2. Whisk the sauce. In a small bowl, combine 1/3 cup raw honey, 1/4 cup soy sauce, 1 tbsp grated ginger, and 4 cloves minced garlic.
  3. Blanch the greens. Quickly boil your 2 cups of snap peas or broccoli for 2 minutes until bright green and crisp tender, then drain.
  4. Heat the pan. Add 1 tbsp olive oil to your skillet over medium high heat until the oil shimmers and barely whisps smoke.
  5. Sear the first side. Place shrimp in the pan in a single layer. Cook for 2 minutes until the edges turn pink and a golden crust forms.
  6. Flip and glaze. Turn each shrimp over and immediately pour the honey garlic mixture over the top.
  7. Reduce the sauce. Cook for another 2 to 3 minutes until the sauce bubbles vigorously and thickens into a dark, glossy syrup.
  8. Combine. Toss the blanched vegetables into the pan until they are fully coated in the velvety sauce.
  9. Check doneness. Ensure the shrimp have curled into a C shape.
  10. Serve immediately. Plate the mixture while the glaze is still hot and fluid for the best texture.