Ingredients:

  • 1.5 lbs large shrimp, peeled and deveined
  • 1 tbsp neutral oil (grapeseed or avocado oil)
  • 1 pinch kosher salt
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 2 cups broccoli florets, cut small
  • 1 red bell pepper, thinly sliced
  • 3 green onions, chopped (whites and greens separated)

Instructions:

  1. Whisk the soy sauce, honey, grated ginger, minced garlic, sesame oil, and cornstarch in a small bowl until the cornstarch is fully dissolved.
  2. Pat the shrimp bone-dry with paper towels to ensure a proper sear and prevent steaming.
  3. Heat a wok or large skillet over high heat until water evaporates instantly. Add half the neutral oil.
  4. Add shrimp in a single layer and sear undisturbed for 60 seconds. Toss for 30 more seconds until opaque, then remove to a plate.
  5. Add the remaining oil to the pan. Stir-fry the broccoli, bell peppers, and the whites of the green onions for 2 minutes until crisp-tender.
  6. Pour the sauce into the pan and return the shrimp. Toss everything together for 30-60 seconds until the glaze thickens and coats the ingredients.