Ingredients :

• The shrimp — Medium or large is the right size here. Small ones cook too fast and become rubbery before you even realize it. Frozen and peeled is perfect — thaw them in the fridge overnight or quickly under cold water that evening. The detail that changes everything: pat them dry with paper towels before marinating. Otherwise, they release water in the pan and steam instead of searing.
• The honey — Any liquid honey will do. Its role here is to lightly caramelize the shrimp during cooking and balance the salty-spicy side of the sauce. Acacia or wildflower honey is fine. Avoid very fragrant honeys — like lavender or chestnut — which would be too overpowering.
• The sriracha — This is the heat level of the recipe, adjustable to your liking. One teaspoon for just a slight warmth at the finish, two to really wake things up. Sriracha also brings a light acidity that balances the honey — that’s why we use it instead of just dried chili.
• Frozen edamame — Buy them already shelled to avoid an unnecessary chore. Two minutes in a pot or the microwave and they’re ready. They bring crunch, a vibrant green color, and a good dose of plant-based protein. If you can’t find them, frozen peas are an honest replacement.