Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade.
Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl.
Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating.
Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside.
Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.
Use any mild-flavored honey you want.
You can marinate the shrimp for longer than an hour, but you have to be careful because the salt in the soy sauce will eventually start to cure the shrimp and change its texture. Ideally, don’t marinate longer than 1 hour.
If you want a thinner sauce, you can thin out the glaze with water, stock, or broth.
This makes 2 large portions or 4 smaller portions.
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