SHRIMP HONEY GARLIC SHRIMP

Nancy Magatelli

INGREDIENTS

3 tablespoons honey

3 tablespoons low-sodium soy sauce

3 cloves garlic, minced

¼ teaspoon red pepper flakes (optional, adjust for heat)

2 teaspoons extra-virgin olive oil

1 lb. shrimp extra large (26 to 30 size, thawed if frozen)

Salt and black pepper

subheading: FOR SERVING (OPTIONAL):

Steamed rice

subheading: TOPPINGS (OPTIONAL):

Sliced green onions, chopped fresh parsley or cilantro, chopped peanuts, red pepper flakes or sriracha, etc.

Add the sauce to the pan and toss to coat with the shrimp. Cook until the shrimp are cooked through and the sauce is warm, 1 minute more.

Serve immediately with desired toppings and over steamed rice, if desired.

NOTES

Shrimp: I used a pound of extra large shrimp, which come 26 to 30 a pound. You can substitute another size shrimp, but you’ll need to adjust your cooking time.

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