Time 20m Yield 4 Number Of Ingredients 8 Steps:
Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.
Time 45m Yield 4 Number Of Ingredients 12 Steps:
Heat olive oil in a wok or large skillet over high heat until it begins to smoke. Stir in garlic, onion, ginger, and red pepper flakes. Quickly cook until the onion softens and just begins to brown. Stir in bell pepper, zucchini, and mushrooms; continue cooking until the zucchini softens, about 4 minutes. Stir cornstarch into honey until smooth, then add to vegetables, and simmer until thickened, about 2 minutes. Add shrimp, and cook until they turn pink, about 3 minutes. Season to taste with salt and pepper before serving.
Time 50m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Combine first 7 ingredients in a microwave safe bowl big enough to fit the shrimp in as well. Microwave the sauce for about 30 seconds just to melt the honey. Stir well, add shrimp and toss to coat them. Marinate for 30 min to an hour, stirring once. (This could also be done in a ziplock bag). Stir fry the veggies in a large skillet or a wok. When veggies are thawed but not fully cooked, add the shrimp and marinade. Stir fry for 2-4 min until shrimp are done. Add cornstarch and stir until sauce thickens. Serve over rice. Enjoy!
Time 55m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Make sure shrimps are completely thawed and drained. Preheat the oven to broil. In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Add cornstarch and whisk. Pour over shrimps, turning to coat. Marinade for 30 minutes or longer. When finished marinating, transfer marinade to a small saucepan, add cornstarch and simmer. Lightly grease the foil with sesame oil on the oven-proof dishpan before placing the marinaded shrimps. Broil shrimps for about 6 mins(depending on the size of the shrimps, do not over or undercooked), brush shrimps often with sauce. When shrimps are cooked, place the shrimps on a bed of rice(individual serving), pour over with the rest of the marinade, sprinkle with fresh lemon juice if desired.
Time 45m Yield 2 Number Of Ingredients 8 Steps:
Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade. Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl. Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating. Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside. Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.
Yield 4 servings Number Of Ingredients 8 Steps:
Place shrimp in a sealable bag or medium bowl. In a small bowl or measuring cup, mix marinade ingredients. Pour half of the marinade on the shrimp. Save the other half for later. Let the shrimp marinate in the refrigerator for at least 15 minutes. In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over. Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce. Serve the shrimp with sauce and garnish with green onion. Enjoy!
Yield Makes 8 servings Number Of Ingredients 8 Steps:
For the Shrimp: If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt. Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.
Time 20m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Mix together 1 1/2 TBS of the oil, the honey, sherry, soy sauce, five-spice powder, garlic and ginger in a bowl. Add the shrimp, making sure to coat them evenly with the marinade; cover and marinate for at least an hour or up to 8 hours in the refrigerator. Remove the shrimp from the marinade, reserving the marinade. Heat a wok over high heat until it smokes, and then add the remaining 1 1/2 TBS oil. Heat the oil for a couple of seconds, then add the shrimp and stir-fry for a minute, or until they have turned pink. Pour in the reserved marinade and the water. Cook briskly, stirring constantly and coating the shrimps with the sauce, for about two minutes. Remove the shrimps from the wok, and continue cooking the sauce until it is well-reduced and syrupy, a matter of just a minute or so. Serve sauce over the shrimps.
