- 1 lb peeled shrimp
for the sauce
- 6 tbsp honey
- 4 garlic cloves minced
- 1 tsp onion powder
- 1 tsp garlic powder
- 6 tbsp water + 2 tsp cornstarch
- 1 1/2 tbsp low sodium soy sauce
- 1 tbsp sriracha sauce
In a large skillet over medium-high heat, cook shrimp until just done. When shrimp are done, set aside and allow to cool for a few minutes.
While shrimp are cooking, add all sauce ingredients except water + cornstarch into a small saucepan. Bring to a simmer. In a small bowl, completely dissolve cornstarch in water. Pour into mixture. Stir constantly to keep the cornstarch from clumping up, and bring sauce to a simmer again. Allow sauce to cook for about 2-3 minutes until thick. Remove from heat and allow sauce to cool slightly for a few minutes. Sauce should thicken even more while cooling.
If you wish to broil the shrimp to get the glaze to caramelize over it, spread cooked shrimp on baking sheet. Brush both sides of shrimp with glaze, reserving some glaze for after. Set your oven to low broil and cook shrimp in oven for about 5-10 minutes until the surface of the shrimp begins to blister and caramelize. Some of the sauce that did not caramelize onto the shrimp will have turned watery from the heat. Just drain the thin sauce off before serving. Brush the shrimp with remaining glaze. If desired, garnish with fresh chopped herbs before serving.
If you do not wish to broil the shrimp, you can simply toss the cooked shrimp in the glaze. I recommend adding the shrimp to a large bowl, then adding sauce and tossing until evenly coated. You can also brush the shrimp with the glaze to help with even coating. I don't recommend adding the sauce back into your shrimp pan because the heat from the pan may make your sauce very thin. If desired, garnish with fresh chopped herbs before serving.