Ingredients
1/3 cup honey
1/4 cup coconut aminos or low-sodium soy sauce
2 garlic cloves, finely grated
1-inch piece fresh ginger, grated
1 lb raw medium shrimp, peeled and deveined
2 teaspoons olive oil
2 teaspoons sesame seeds
1–2 green onions, green parts only, sliced
1 tablespoon chopped fresh cilantro
Lemon wedges, for serving
Instructions
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Finely grate the garlic and ginger using a microplane or small grater.
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Rinse the shrimp under cold water, pat dry, and set aside.
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In a bowl, whisk together the honey, coconut aminos, garlic, and ginger.
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Toss the shrimp with about one-quarter of the sauce and marinate in the refrigerator for 15–20 minutes. Reserve the remaining sauce.
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Heat olive oil in a non-stick skillet over medium-high heat.
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Add the shrimp in a single layer and cook for about 2 minutes, just until pink. Remove and set aside.
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Pour the remaining sauce into the skillet and simmer until thickened and glossy, about 3–4 minutes.
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Return the shrimp to the pan and toss until evenly coated.
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Garnish with green onions, sesame seeds, and cilantro. Serve with lemon wedges.
- Prep Time: 5 min
- Cook Time: 15 min