Ingredients:

  • 1 lb Large shrimp, peeled and deveined
  • 2 tbsp Cornstarch
  • 1/2 tsp Kosher salt
  • 1/4 tsp Cracked black pepper
  • 2 tbsp Neutral oil
  • 1/3 cup Buffalo-style hot sauce
  • 1/2 cup Honey
  • 2 tbsp Low-sodium soy sauce
  • 1 tbsp Rice vinegar
  • 3 cloves Garlic, minced
  • 1 tsp Fresh ginger, grated
  • 1/2 tsp Red chili flakes
  • 2 tbsp Unsalted butter, chilled
  • 2 Green onions, thinly sliced
  • 1 tsp Toasted sesame seeds

Instructions:

  1. Pat the shrimp completely dry with paper towels. In a medium bowl, toss the shrimp with cornstarch, salt, and pepper until evenly coated.
  2. In a small saucepan over medium heat, whisk together the hot sauce, honey, soy sauce, rice vinegar, garlic, and ginger. Simmer for 4–5 minutes until reduced and syrupy. Remove from heat and whisk in the cold butter until melted and glossy.
  3. Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer and sear for 1.5–2 minutes per side until pink and opaque.
  4. Reduce heat to low. Pour the sauce over the shrimp and toss for 30–60 seconds until a thick, sticky coating forms. Garnish with green onions and sesame seeds.