10-Minute Honey Garlic Shrimp

Ingredients

• 14 oz (400g) large prawns, peeled and deveined
• 3 cloves garlic, minced
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp butter
• 1 tsp sriracha or chilli flakes (optional)
• 1 tbsp avocado oil
• Salt and pepper
• Steamed rice and broccoli, for serving

Instructions

1. Prep the prawns. Thoroughly pat the peeled prawns dry with paper towels. Season lightly with salt and pepper. Moisture is the enemy of searing—if the prawns are wet, they will boil in the pan rather than developing a crust.
2. Sear over high heat. Heat the avocado oil in a large skillet over high heat until shimmering. Add the prawns in a single, uncrowded layer. Cook undisturbed for 1-2 minutes per side until they turn opaque pink and curl into a 'C' shape. Remove them to a plate immediately.
3. Bloom the aromatics. Turn the heat down to medium to prevent burning. Add the butter and minced garlic to the skillet. Stir constantly for 30 seconds until the garlic is fragrant but not browned.
4. Simmer the glaze. Pour in the honey, soy sauce, and sriracha. Stir continuously as the mixture bubbles up. Let it simmer for about 1 minute until the sauce reduces and thickens enough to coat the back of a spoon.
5. Toss and serve. Return the cooked prawns (and any resting juices) back to the skillet. Toss aggressively in the glaze for 30 seconds until every prawn is sticky, glossy, and heated through. Serve immediately.

Notes

Critical insight: Do not crowd the pan. If you pile the prawns on top of each other, the temperature of the pan drops rapidly, causing them to steam in their own juices resulting in rubbery, grey seafood. Cook in two batches if necessary.

Substitutions: If you don't eat seafood, substitute with diced chicken breast or firm tofu; just increase the initial sear time to 3-4 minutes per side until fully cooked. Avocado oil can be swapped for any neutral, high-smoke-point oil like canola or grapeseed.

Storage: Seafood is highly perishable. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat very gently in a pan over low heat—microwaving will turn the prawns into rubber bullets.

Variations: Squeeze half a lime into the sauce right before tossing the prawns for a bright citrus kick. Sprinkle with toasted sesame seeds and chopped spring onions before serving.

Pairs with: Serve over a bed of fluffy jasmine rice with a side of Smashed Cucumber Salad or steamed broccoli to soak up the extra glaze.