2Tablespoonsmirin, or 2 Tbsp of rice vinegar or white wine vinegar with 1 Tbsp of sugar.
1 1/2Tablespoonssoy sauce, low sodium recommended
1 1/2teaspoonsgarlic, grated, from about 2 garlic cloves
1teaspoonfresh ginger, grated or ginger paste
1/8teaspooncrushed red pepper
300-350graw large or jumbo shrimp, peeled, deveined tail-on or off, thawed
1/2teaspoonfresh lime juice, from 1 lime, plus lime wedges for serving
1largegreen onion, thinly sliced on an angle, about 1/4 cup
Salt, to taste
Cooked white or brown rice, or cauliflower rice.
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Whisk together the honey, mirin, soy sauce, garlic, ginger, and crushed red pepper in a small bowl. Place thawed shrimp in a large bowl. Add 2 Tbsp of the marinade and toss to coat. Set aside remaining marinade at room temperature until ready to use. Ideally, cover and let shrimp marinate in refrigerator at least 30 minutes or up to 1 hour, but if you're in a rush, a little less marinating time is fine.
Remove shrimp from marinade, letting excess marinade drip back into bowl. Discard the marinade in the bowl. Whisk water and cornstarch into remaining marinade in a small bow and set aside.
Heat cooking oil a large nonstick skillet over medium-high heat. Add the shrimp in an even layer and cook just until marinade around edges of shrimp starts to caramelize, 2 to 3 minutes, flipping shrimp halfway through cook time. **If shrimp is still a little frozen and water cooks off in the skillet, spoon it off and discard, to get some browning on the shrimp, rather than allowing the shrimp to cook in the moisture. Transfer shrimp to a plate and use a paper towel to wipe the skillet clean.
Add the reserved marinade mixture and the cooked shrimp to the skillet. Cook over medium, stirring constantly, until the shrimp are cooked through and sauce is syrupy, about 1 to 2 minutes. Remove from heat and stir in lime juice and about 1/2 of the green onion. Season with salt, to taste. Spoon shrimp mixture over cooked rice and sprinkle with remaining green onion and some chopped cilantro and/or sesame seeds, if desired and serve with lime wedges.
You can double up the sauce if you would like some extra sauce for rice.If doubling the recipe, cook the shrimp in two batches, so there isn't too much moisture in the pan.Steamed or roasted broccoli, or sautéed spinach make a great addition to make it a complete meal.