Honey Garlic Shrimp

Ingredients

• Shrimp

  raw

  8 oz or 227g

• Chinese five-spice powder

  Morton & Bassett

  ¼ tsp. or 0.7g

• Honey

  1 tbsp or 21g

• Tamari soy sauce

  ½ tbsp or 9g

• Rice wine vinegar

  ½ tsp or 3g

• Gochujang

  ¼ tbsp or 5g

• Garlic

  raw

  1 cloves, minced or 3g

• Olive oil

  ½ tbsp or 7g

Directions

1. Pat the peeled and deveined shrimp dry with paper towels. Season evenly with the Chinese five spice and set aside.
2. Whisk the honey, soy sauce, rice wine vinegar, gochujang, and minced garlic in a small bowl until smooth.
3. Heat a cast-iron or heavy skillet over medium-high. Add the olive oil, then cook half the shrimp in a single layer for about 1 minute per side until just opaque. Transfer to a plate and repeat with the remaining shrimp.
4. Return all shrimp to the skillet. Pour in the sauce and toss to coat. Cook, stirring, until the sauce is glossy and the shrimp are cooked through, 2–3 minutes.
5. Transfer to a serving dish and serve immediately, spooning any remaining sauce from the pan over the top.