Skillet Honey Garlic Shrimp

⅓ cup honey

¼ cup reduced-sodium soy sauce

2 garlic cloves, minced (see Leaven Heaven Notes)

1 tsp fresh ginger, minced (optional)

1 lb medium raw shrimp, peeled & deveined

2 tsp olive oil

Chopped green onions, for garnish (optional)

1. In a medium bowl, whisk together the honey, soy sauce, garlic, and ginger (if using).

2. Divide the mixture in half — one portion for marinating, one reserved for cooking.

3. Place shrimp in a sealable container or zip-top bag. Pour in half of the sauce, toss to coat, and marinate in the refrigerator for 15 minutes (or up to 8–12 hours).

4. Cover and refrigerate the remaining sauce for cooking.

5. Heat olive oil in a large skillet over medium-high heat. Add shrimp, discarding the used marinade.

6. Cook until pink on the first side, about 45 seconds, then flip.

7. Pour in the reserved sauce and cook, stirring gently, until shrimp is cooked through and the sauce slightly thickens, about 1–2 minutes.

8. Serve immediately with extra sauce spooned over the top and garnish with green onions if desired.

Leaven Heaven Notes

• Bread pairing: This sauce was made to be soaked up. Serve with a Leaven Heaven sourdough baguette or garlic-butter broiled Leaven Heaven French bread for the ultimate plate-cleaning experience.

• Thicker sauce option: If you prefer a thicker, glossy sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir it into the sauce during the final minute of cooking.

• Garlic guidance:

  • Fresh garlic: use 2 cloves, which equals about 2 teaspoons minced

  • Refrigerated jarred minced garlic: use 1 tablespoon

• Using frozen cooked shrimp: Thaw shrimp completely and prepare the marinade as written. Heat the reserved sauce without shrimp in the skillet until hot, then add the thawed cooked shrimp at the very end — just long enough to warm through without overcooking.