Honey Garlic Shrimp

Ingredients

• 450g extra-large or jumbo shrimp, peeled and deveined (tails on or off)
• 110g honey
• 45ml soy sauce
• 2 large garlic cloves, minced
• 1g grated fresh ginger
• 0.5g crushed red pepper, plus more to taste
• 1g cornstarch
• 15ml extra-virgin olive oil or vegetable oil
• Thinly sliced scallions, for serving

Instructions

1. Place the shrimp in a large bowl. In a small bowl, whisk the honey, soy sauce, garlic, ginger and crushed red pepper until smooth. Pour 45 ml marinade over the shrimp and toss to coat. Whisk the cornstarch into the remaining marinade and reserve it as the sauce. Marinate the shrimp for at least 15 minutes at room temperature or up to 1 hour in the refrigerator.
2. Lift the shrimp from the marinade to paper towels and pat dry; discard any marinade remaining in the bowl.
3. Heat a large 30 cm skillet over medium-high. A cast-iron skillet will brown the shrimp more deeply than a nonstick skillet. Add the oil, swirl to coat the pan, then arrange the shrimp in one layer. Cook for 2 minutes until lightly browned underneath, flip and cook for 1 minute more.
4. Add the reserved marinade to the skillet and cook for 1 to 2 minutes, until the pan sauce thickens. (If your shrimp are on the smaller side and already cooked through before it's time to add the sauce, transfer them to the serving dish and reduce the sauce on its own. Pour the sauce over the cooked shrimp.)
5. Transfer the shrimp and sauce to a serving dish, sprinkle with scallions and serve.