Description
Succulent shrimp sautéed in a garlic-soy sauce, served with crunchy vegetables and drizzled with a sweet honey glaze. A quick and flavorful dish perfect for a weeknight dinner.
Ingredients
Scale
For the Crust:
- 1 lb large shrimp, peeled and deveined
- 3 tablespoons soy sauce
- 4 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 2 green onions, sliced
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- In a small bowl, whisk together soy sauce, minced garlic, honey, rice vinegar, and sesame oil. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
- In the same skillet, add bell pepper, snap peas, and carrot. Stir-fry for 3-4 minutes until tender-crisp.
- Return shrimp to the skillet. Pour in the soy sauce mixture and bring to a simmer. Add cornstarch slurry and cook, stirring, until sauce thickens and coats the shrimp and vegetables, about 1 minute.
- Season with salt and pepper to taste. Garnish with sliced green onions. Serve hot over rice or noodles if desired.
Notes
You can customize the seasonings to taste.