PREP TIME (20 MINS) | COOK TIME (10 MINS) | TOTAL TIME (30 MINS)
INGREDIENTS
- 1 pack of large shrimps (about 300 g)
- 1/4 large white onion chopped
- 2 garlic cloves minced
- 4 tablespoon honey
- 2 tablespoon light sauce soy sauce
- 1 tsp cornstarch
- 1/2 tsp pepper
- 2 tsp coconut oil
- 1 bunch of scallions
DIRECTIONS
- Defrost shrimp in cold water (if frozen). If not, combine shrimp into a bowl.
- Removing shrimp shell is option, I personally don’t do it as I find the shell gives the shrimp more flavor!
- Combine all ingredients minus the coconut oil into the shrimp bowl. Let it marinate for 15 minutes.
- Heat up a nonstick pan on medium heat, put the oil in the pan once it’s heated!
- Using tongs, carefully place the shrimp/garlic/onion into the heated pan. Try not to pour too much sauce into the pan as we will be using this sauce later.
- Cook the shrimp on each side until pink, about 4-5 minutes each side.
- Once the shrimp is almost cooked, pour the rest of the leftover sauce into the pan.
- Stir-fry the shrimp until they have a nice pink/brown coating.
- Dish out, garnish with scallions and serve!
- Enjoy =)
