The key to this dish lies in selecting the right ingredients, especially when you’re cooking so quickly. Fresh shrimp is ideal—something I learned while working long shifts in restaurant kitchens, where quality made all the difference. If fresh isn’t available, frozen shrimp will do, just be sure to thaw it properly to keep that tender texture. I’ve also found that real honey (not the overly processed stuff) and fresh garlic elevate the sauce beautifully. Here’s what you’ll need:

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons honey (preferably raw or organic)
• 4 cloves garlic, minced
• 2 tablespoons soy sauce (low sodium if preferred)
• 1 tablespoon olive oil or avocado oil
• 1 teaspoon rice vinegar or apple cider vinegar
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley or green onions for garnish

If you want to switch things up, coconut aminos work well instead of soy sauce for a gluten-free option, and maple syrup can replace honey if that’s what you have on hand.