Instructions

1. Pat shrimp completely dry with paper towels. Season lightly with salt and pepper.
2. In a small bowl, whisk together honey, soy sauce, garlic, lime juice, and ginger.
3. In another small bowl, make a slurry by mixing cornstarch with water.
4. Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1-2 minutes per side until pink but not fully cooked. Remove shrimp and set aside.
5. Reduce heat to medium and pour sauce into the skillet. Simmer for 1 minute, then whisk in cornstarch slurry.
6. Cook sauce for 2-3 minutes until thickened and glossy. Return shrimp to skillet and toss to coat.
7. Cook for another 1-2 minutes until shrimp are fully cooked. Garnish with cilantro and sesame seeds

!For Sauce

• .Mix the ingredients in a blow
• In a small saucepan, heat 1 teaspoon of oil (neutral or sesame) over medium heat. Add the minced garlic (and ginger, if using) and sauté for 30–60 seconds until fragrant. Avoid browning to prevent bitterness.
• Bring the mixture to a gentle boil, then reduce heat to low. Whisk in the cornstarch slurry and continue stirring until the sauce thickens and becomes glossy.