Ingredients:

  • 5 lbs (680 g) Large Shrimp, peeled and deveined
  • 1 Tbsp Olive Oil (or neutral cooking oil)
  • 1 Tbsp Unsalted Butter (for searing)
  • Salt and Freshly Ground Black Pepper, to taste
  • 2 Tbsp Unsalted Butter (for glaze)
  • 4 cloves Fresh Garlic, finely minced
  • 1/3 cup Honey
  • 1/4 cup Light Soy Sauce (or Tamari)
  • 1 Tbsp Rice Vinegar (unseasoned)
  • 1/2 tsp Red Pepper Flakes (optional)
  • 2 Tbsp Fresh Spring Onions, thinly sliced
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Prep Ingredients: Pat the peeled and deveined shrimp thoroughly dry with kitchen paper. Season lightly with salt and pepper. In a small bowl, combine the honey, soy sauce, rice vinegar, and red pepper flakes, whisking briefly. Mince the garlic and set aside separately.
  2. Sear Shrimp: Place a heavy-bottomed skillet over medium-high heat. Add the 1 Tbsp Olive Oil and 1 Tbsp Unsalted Butter. Once the butter foams, add the shrimp in a single layer. Sear for 1.5 to 2 minutes per side until pink and opaque. Immediately transfer the cooked shrimp to a clean bowl and set aside. Turn the heat down slightly to medium.
  3. Sauté Garlic: Add the remaining 2 Tbsp of Unsalted Butter to the same skillet. Once melted, add the minced garlic and sauté for about 30–60 seconds, until fragrant. Do not allow the garlic to brown.
  4. Create Glaze: Pour the reserved honey-soy mixture into the pan. Bring the mixture to a gentle simmer, stirring occasionally. Let the sauce simmer and reduce for 3 to 4 minutes until it thickens slightly and becomes glossy.
  5. Finish and Serve: Return the seared shrimp and any accumulated juices to the pan. Toss quickly for 30–60 seconds until all the shrimp are thoroughly coated in the sticky glaze and fully warmed through. Remove the pan from the heat and serve immediately, garnished generously with sliced spring onions and toasted sesame seeds.