hot skillet<\/a> and an oil\/butter combination to sear the shrimp, while also giving it loads of flavor. <\/p>\n\n\n\nIf you only use butter to start, you’ll run the risk of the butter burning. Adding oil in there will keep the butter from burning, but still give you a great taste.<\/p>\n\n\n\n
Marinate The Shrimp<\/h3>\n\n\n\n The sauce for the stir fry is just 4 ingredients – honey, soy sauce, garlic and ginger. Mix it all up and pour half of it<\/strong> over your uncooked shrimp, then set aside for about 15 minutes to quickly marinate. If you’re prepping ahead, the shrimp can marinate for up to 24 hours (just make sure you cover and refrigerate).<\/p>\n\n\n\nReserve the other half of the sauce for later.<\/strong><\/p>\n\n\n\n
<\/figure><\/div>\n\n\nCook Veggies First<\/h3>\n\n\n\n You’ll saut\u00e9 the veggies in some of the butter and oil first, then remove them from the skillet to a plate to keep warm.<\/p>\n\n\n\n
PRO TIP: <\/strong>Allow the veggies to sit in the hot oil without disturbing for a minute, allowing them to char slightly. Once tender, you can remove them.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\nSaut\u00e9 the Shrimp<\/h3>\n\n\n\n Cook the shrimp in another tablespoon of butter with olive oil for just about 1 minute per side, until they get nice and caramelized and cooked through.<\/p>\n\n\n\n
Add the veggies back in with the remaining sauce and toss to combine!<\/p>\n\n\n\n
How To Thicken the Sauce<\/h3>\n\n\n\n If you want a thicker sauce that coats the shrimp and veggies, simply stir together 1 tsp of cornstarch with 1 tsp of water and add this to the hot skillet after you’ve added the sauce ingredients. This will thicken the sauce. <\/p>\n\n\n