Description
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
For the Glaze:
½ cup cranberry juice (unsweetened)
¼ cup pineapple juice
2 tbsp honey
1 tbsp soy sauce
1 tsp apple cider vinegar
1 clove garlic, minced
½ tsp grated fresh ginger
1 tsp cornstarch mixed with 1 tbsp water (slurry)
For Garnish:
2 tbsp chopped fresh cilantro
1 tbsp toasted sesame seeds
Directions:
In a small saucepan over medium heat, combine cranberry juice, pineapple juice, honey, soy sauce, apple cider vinegar, garlic, and ginger. Bring to a simmer.
Stir in the cornstarch slurry and cook for 2-3 minutes, stirring frequently, until the glaze thickens slightly. Remove from heat and set aside.
Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt, black pepper, and red pepper flakes.
Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
Pour the glaze over the shrimp and toss to coat. Cook for another 1-2 minutes until everything is well combined.
Remove from heat and garnish with fresh cilantro and sesame seeds. Serve hot with rice or vegetables. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 260 per serving Servings: 4 servings
