Crevettes glacées au miel épicé et à l’ail

Ingrédients

• 1 pound raw (peeled and deveined shrimp (tail on or off))
• 2 teaspoons grated fresh ginger
• 4 cloves fresh garlic (grated)
• 1/4 cup honey
• 3 tablespoon low-sodium tamari (or low-sodium soy sauce)
• 1/4 teaspoon dried red pepper flakes (or more to taste)
• 1/2 teaspoon white pepper
• 2 tablespoons coconut oil
• 1 teaspoon toasted sesame oil

Préparation

1. 1

   Rinse 1 pound of peeled and deveined shrimp and pat dry with paper towel. Place the shrimp into a clean bowl.

2. 2

   In a small bowl, whisk together; ginger, garlic, honey, tamari, pepper flakes and white pepper, then pour 1/3 of it over the shrimp and toss to coat.

3. 3

   Heat a large cast iron skillet on medium-high heat. Once hot, add in the coconut oil, sesame oil and spread the shrimp in an even layer.

4. 4

   Cook the shrimp 2 to 3 minutes before turning and pouring in half of the remaining honey glaze. Continue to turn the shrimp, they should be caramelizing and the glaze should be thickening and sticking to the shrimp. Continue cooking the shrimp until opaque and fully cooked.

5. 5

   To serve, squeeze a wedge or two of lime over top and sprinkle with minced fresh cilantro and alongside the remaining glaze.