Shrimp in soy and honey sauce

The glaze comes together in less than two minutes, so make the sauce before you put the shrimp in the pan.

25 min8 ingredients 5 steps

Creveti Black Tiger 8/12 decojiti, fara coada, pe farfurie

Instructions

Thaw the shrimp

Put the shrimp, covered, in the fridge for about 12 hours. Alternatively, for faster thawing, hold them under running cold water for about 10 minutes. Drain them and pat them very dry.
Make the glaze

Mix the soy sauce with the honey and minced garlic. If you're serving it with rice, put it on to cook now.
Sauté the shrimp ⏱ 3 min

Heat the oil in a large pan over high heat. Saute the shrimp for 2-3 minutes, until they turn opaque and pink.
Glaze ⏱ 2 min

Pour the sauce over the shrimp and stir for 1-2 minutes, until it comes together and turns glossy and sticky.
Serve

Scatter over the sesame mix and spring onions. Serve immediately, with rice on the side.

Good to know

Don't keep the shrimp on the heat too long, they turn rubbery. Honey burns fast, lower the heat when you pour in the sauce. The product contains crustaceans, and the soy sauce contains soy and wheat.

Frequently asked questions

Why do the shrimp turn rubbery?

Because they stay on the heat too long. Black Tiger Shrimp 8/12 are sautéed for just 2 to 3 minutes, until opaque and pink, then glazed for another 1 to 2 minutes.

Can I cook frozen shrimp straight away?

No, thaw them first, about 12 hours in the fridge or 10 minutes under running cold water. Drain and pat them very dry, otherwise they release water and will not sear.

Why does the honey sauce burn?

Honey caramelises fast over high heat. Lower the heat when you pour in the soy sauce, honey and garlic glaze, which comes together glossy in just 1 to 2 minutes.

What goes with shrimp in soy and honey sauce?

Plain white rice, such as Koshihikari Sushi Rice, which catches the sticky glaze. Scatter over Susan's Mix and spring onions and serve straight away.