Ingredients
- ⅓ cup low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon olive oil
- 1 pound large shrimp peeled and deveined
- Salt and pepper to taste
- 1 cup cashews roasted
Instructions
- In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and ginger to create the sauce. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then add to the skillet. Cook until shrimp turn pink and are cooked through, about 2-3 minutes per side.
- Add the roasted cashews to the skillet with the shrimp and pour the sauce over the top. Stir well to coat and cook for an additional 2 minutes until the sauce is heated through. Serve hot over rice, noodles, or vegetables.