1 cup water
1/2 cup low-sodium soy sauce
1/3 cup honey
2 cloves garlic, minced
1 tbsp. sesame oil
2 tsp. sesame seeds
1/2 tsp. ground ginger
1 tbsp. cornstarch plus 3 tbsp. cold water
2 lb. medium white shrimp, peeled and de-veined
Steamed white rice, for serving
Freshly chopped cilantro, for garnish
In a large skillet, add water, soy sauce, honey, garlic, sesame oil, sesame seeds, and ginger and whisk to combine. Bring to a boil over medium-high heat.
In a small bowl, whisk together cornstarch and cold water until dissolved. Stir into boiling sauce, reduce heat to medium-low and stir until thickened. Add shrimp and cook until pink. Serve shrimp over rice and garnish with cilantro.