Ingredients:

  • 1 lb Large Shrimp, peeled and deveined
  • 1 tbsp Avocado Oil
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Sea Salt
  • 1 pinch Black Pepper
  • 3 tbsp Raw Honey
  • 2 tbsp Low-Sodium Soy Sauce
  • 1 tbsp Fresh Lemon Juice
  • 4 cloves Garlic, finely minced
  • 1 tsp Fresh Ginger, grated
  • 1/2 tsp Red Pepper Flakes

Instructions:

  1. Pat the shrimp completely dry with paper towels to ensure a proper sear. In a small mixing bowl, whisk together the honey, low-sodium soy sauce, lemon juice, minced garlic, grated ginger, and red pepper flakes until the honey is fully integrated.
  2. Season the dried shrimp with smoked paprika, sea salt, and black pepper. Place a large cast iron skillet or wok over medium-high heat and add the avocado oil.
  3. Once the oil is shimmering, add the shrimp in a single layer. Cook undisturbed for 2 minutes until a golden-brown crust forms, then flip with tongs.
  4. Flip the shrimp and immediately toss in the 4 cloves of minced garlic.
  5. Pour the sauce mixture over the shrimp. Cook for another 1-2 minutes while tossing constantly, allowing the sauce to reduce and emulsify into a thick, sticky glaze that coats the shrimp.
  6. Toss the shrimp continuously for 30 seconds to ensure every inch is coated in the reduction.
  7. Remove from heat immediately.