Directions
- 1Toss shrimp with cornstarch, paprika, garlic powder, salt, and pepper until lightly coated.
- 2Heat a thin layer of oil in a pan over medium-high heat. Add shrimp in a single layer and cook until golden and just cooked through, then remove and set aside.
- 3Lower heat to medium. Add butter. Once melted, add garlic and cook for 30 seconds until fragrant (not browned).
- 4Stir in hot honey, soy sauce, and rice vinegar. Let it bubble for 30-60 seconds until slightly thickened and glossy.
- 5Return shrimp to the pan and toss quickly to coat. Cook for another 30-60 seconds until sticky and caramelized.
- 6Serve over rice and finish with sesame seeds and green onions.
Ingredients
- 1 lb shrimp, peeled & deveined, pat very dry
- 2-3 tbsp cornstarch
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- salt (optional)
- black pepper (optional)
- 2 tbsp butter
- 1 tbsp garlic, minced
- 3 tbsp hot honey
- 2 tbsp soy sauce
- 1-2 tsp rice vinegar
- steamed rice (optional)
- sesame seeds (optional)
- 1 tbsp green onion, sliced
Equipment
pan
Tips
- Aim for a thin, even coating on the shrimp, not heavy or cakey.
- Don't overcrowd the pan when searing to ensure a crisp texture.
- Rice vinegar is key for balancing the sauce flavors.
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