Crevettes au miel et à l’ail, prêtes en 10 minutes !

Ingrédients

• 1 pound (450g/) jumbo shrimp or prawns (, peeled and deveined)
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp cornstarch ((cornflour))
• 1 tbsp vegetable oil (, or as needed)
• 5 cloves garlic (, minced)
• 1 tbsp ginger (, finely grated)
• 1 tbsp light soy sauce
• 2 tbsp honey (, or more to taste)
• 1 tbsp unsalted butter
• pinch red pepper flakes
• 1 tbsp chopped chives (or green onions)
• 1 red chili (, finely diced (optional))
• 1 tsp lime zest ((optional))
• lime juice (, to taste( optional))

Préparation

1. 1

   Thaw the shrimp under cold running water if you are using frozen shrimp. Pat dry using paper towels and place in a bowl. Add the salt, paprika, garlic powder and cornstarch and toss together to coat the shrimp.

2. 2

   Heat the vegetable oil in a large skillet, add the shrimp and cook for about a minute per side, until they turn pink. Be careful not to overcook the shrimp as they can become a bit rubbery and lose their subtle flavor. Set them aside in a bowl as soon as they turn pink – we will be adding them back into the sauce soon.

3. 3

   Add the minced garlic and ginger to the skillet, no need to clean first, and cook over medium heat for about a minute or so until fragrant. Stir in the soy sauce and honey and bring to a simmer.

4. 4

   Stir in the butter and add the shrimp back into the pan as soon as it melts. You just want to coat the shrimp in the sauce and warm them through.

5. 5

   Garnish with lime zest, chopped chives and a little lime juice if you like. Serve over rice with a side of green beans, snap peas or broccoli for a quick dinner that's hard to beat!!