Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/3 cup honey
  • 1 tbsp fresh lemon juice
  • 1 tsp soy sauce
  • 3 cups cooked white jasmine rice
  • 2 stalks green onion, thinly sliced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the shrimp completely dry with paper towels and season with salt and pepper. In a small bowl, whisk together honey, lemon juice, and soy sauce until smooth.
  2. Heat olive oil in a skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook for 2 minutes without moving. Flip and cook for another 1-2 minutes until they curl into a 'C' shape and turn opaque. Remove shrimp to a plate.
  3. Reduce heat to medium. Melt butter in the same pan, add minced garlic, and sauté for 30 seconds. Pour in the honey mixture and simmer for 2-3 minutes until the sauce thickens into a syrupy consistency.
  4. Return the shrimp to the pan and toss for 30 seconds to coat in the glossy glaze. Serve over warm jasmine rice and garnish with sliced green onion and chopped parsley.