1/3 cup honey
1/4 cup gluten-free soy sauce
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
1 lb medium uncooked shrimp, peeled & deveined
2 teaspoons olive oil
1. Whisk the honey, soy sauce, garlic, and ginger together in a medium bowl.
2. Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3.
3. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet (discard used marinade.) Cook shrimp on one side until no longer pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
4. Serve shrimp with cooked marinade sauce.