1poundlarge raw shrimppeeled, deveined, tails on or off
1Tablespoonolive oil
1Tablespooncornstarchoptional for thickening the sauce
Sauce
1/3cupsoy sauce
2Tablespoonswhite wine vinegar
3Tablespoonsminced garlic
1Tablespoonbrown sugar
1/2cuphoney
1teaspoongarlic salt
Instructions
Place shrimp in a large mixing bowl.
In a medium bowl, whisk together soy sauce, white wine vinegar, garlic, brown sugar, honey, and garlic salt. Pour this mixture over the shrimp and toss to combine.
Heat olive oil in a large skillet over medium-high heat.
Add entire contents of the shrimp bowl (sauce and shrimp) to the skillet. Cook for 10 minutes, stirring and flipping shrimp 3 or 4 times to ensure even cooking.
If you would like the sauce to be thicker, sprinkle on cornstarch and stir and turn to incorporate.
Notes
You will need 1 pound of large raw shrimp that have been peeled, deveined, and the tails either on or off. Keeping the tails on or taking them off is completely up to you. Most recipes that keep the tails on do it for presentation or use them as a handle. In this recipe, the tails are on for presentation. Frozen shrimp is perfectly fine as most shrimp come frozen initially, just be sure to thaw them and pat them dry before beginning.
You can quickly thaw your shrimp by placing them in a sealed ziptop bag, removing as much air as possible. Submerge the bag in a bowl of cold water for around 20 minutes. Do not use warm water to thaw shrimp, this will cook them prematurely.