📋 Instructions

1. 1Make the cucumber salad — Toss the sliced cucumbers with 3 tablespoons rice vinegar, the sugar, and a pinch of salt in a bowl. Let them sit at room temperature while you cook — about 10 minutes — so they soften just slightly and stay crunchy.
2. 2Whisk the glaze — In a small bowl, stir together the honey, soy sauce, 1 tablespoon rice vinegar, and sesame oil until smooth. Keep it near the stove; you'll add it all at once.
3. 3Heat the skillet — Set a large skillet over medium-high heat until a drop of water sizzles and skitters, about 2 minutes. Add 1 tablespoon neutral oil and swirl to coat.
4. 4Sear the shrimp — Pat the shrimp dry and lay them in a single layer. Cook undisturbed for 90 seconds at 400°F (205°C) pan temperature, then flip and cook 60 seconds more, until they're pink and curled with golden edges.
5. 5Bloom garlic and ginger — Push the shrimp to the edge of the pan, lower the heat to medium, and add the garlic and ginger to the center. Stir constantly for 30 seconds until fragrant — you should smell it before you see it brown.
6. 6Glaze and thicken — Pour in the honey-soy mixture and toss everything together for 60 to 90 seconds, until the glaze bubbles thickly at the edges and coats each shrimp. The shrimp should read 120°F (49°C) on an instant-read thermometer.
7. 7Finish and plate — Kill the heat and scatter the scallions and sesame seeds over the shrimp. Spoon over warm jasmine rice and serve with the cucumber salad alongside, spooning a little of its vinegar over the top.