Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours.
Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.) Cook shrimp on one side until pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.
Jalapeño Popper Cheese Bread
Make-Ahead Crustless Breakfast Quiche
This Is My Fave Dish Ever And I Finally Found A Version For The Slow Cooker
PECAN UPSIDE DOWN CAKE
Spiders are making a comeback in our homes: how can we stop them?
Hospital Had Never Seen A Baby Like This, But One Woman Was Desperate To Adopt
Slow Cooked Chicken & Gravy
Single Dad of Two Girls Wakes up to Prepare Breakfast for His Daughters, Finds It Already Cooked
Put an End to Indoor Pet Accidents with This Simple Move
