Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 2 tbsp canola oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/2 cup bourbon
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp cornstarch
  • 1 tbsp cold water

Instructions:

  1. Heat the canola oil in a large skillet or wok over high heat until it begins to shimmer.
  2. Pat the shrimp completely dry with paper towels. Add them to the skillet in a single layer and cook for 1–2 minutes per side until bright pink with a slight golden crust. Remove shrimp and set aside on a plate.
  3. Reduce heat to medium. Add minced garlic and grated ginger to the remaining oil and sauté for 30 seconds until fragrant.
  4. Pour in the bourbon, scraping the bottom of the pan. Stir in the soy sauce and honey, then let the mixture bubble and reduce by approximately one-third.
  5. Whisk cornstarch and cold water together to create a slurry, then stir into the pan. Simmer for 1 minute until the sauce is glossy and thickened.
  6. Return the seared shrimp to the pan and toss rapidly for 30 seconds to coat them in the glaze.