Ingredients:

  • 1.5 lbs Large Shrimp, peeled and deveined
  • 1 tbsp Cornstarch
  • 1/2 tsp Sea Salt
  • 1/2 tsp Cracked Black Pepper
  • 1/2 tsp Smoked Paprika
  • 1/4 cup Raw Honey
  • 3 tbsp Low-Sodium Soy Sauce
  • 1 tbsp Fresh Ginger, grated
  • 4 cloves Garlic, minced
  • 1 tbsp Rice Vinegar
  • 1 tsp Sriracha
  • 1 tbsp Avocado Oil
  • 2 Green Onions, thinly sliced
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Pat the shrimp extremely dry with paper towels to ensure a proper sear. In a large bowl, toss the shrimp with cornstarch, sea salt, black pepper, and smoked paprika until evenly coated.
  2. In a separate small bowl or jug, whisk together the raw honey, low-sodium soy sauce, grated ginger, rice vinegar, and sriracha.
  3. Heat the avocado oil in a large cast iron skillet or carbon steel wok over medium-high heat until the oil begins to shimmer.
  4. Arrange the shrimp in a single layer in the hot skillet, ensuring not to overcrowd the pan. Sear undisturbed for 2 minutes to develop a golden crust.
  5. Flip the shrimp using tongs. Add the minced garlic to the center of the pan and cook for 30 seconds until fragrant. Pour the honey soy sauce mixture over the shrimp.
  6. Allow the sauce to bubble and reduce for 1-2 minutes until it transforms into a thick, sticky glaze that coats the shrimp. Remove from heat immediately to prevent overcooking.
  7. Garnish with sliced green onions and toasted sesame seeds. Serve immediately over cauliflower rice or steamed greens for a low-carb option.