• 1 lb Shrimp, peeled and deveined
• 1/3 Cup Honey
• ¼ Cup Soy Sauce
• 4 Garlic cloves, minced
• 1 Lime, juiced
• ½ tsp Crushed Red Pepper Flakes
• 2 tbsp Peanut Oil (or sub Avocado or other cooking oil)
• 1 tsp Sesame Oil
• 1 Bunch of Aspargus, cut into 2-3 inch speers
• 1 Red Bell Pepper, sliced
• 1 Green Onion, thinly sliced
• 1 tsp Grated Ginger
• ¼ Cup Cilantro, chopped
• Sesame Seeds, for garnish
- In a small bowl, stir together honey, ginger, garlic, soy sauce, lime juice, sesame oil and red pepper flakes. Reserve half of the sauce in a separate bowl. Place the shrimp in half of the sauce and allow to marinade for 10-15 minutes.
- Preheat a skillet to medium high heat with half of the peanut oil. Add the asparagus and bell peppers and allow to sear for about 2 minutes. Remove from pan and set aside.
- In the same pan, add remaining oil and shrimp. Saute on both sides, around 2 minutes each side or until shrimp is pink. Then, add your cooked vegetables and green onion to the pan. Pour remaining sauce and stir to coat. Cook another 1-2 minutes or until sauce thickens slightly and shrimp is fully cooked through.
- Take off heat and add cilantro. Serve over rice and garnish with sesame seeds, if desired.