Shrimps are perfect for hot summer days; this recipe adds an Asian twist that makes the dish fun and exciting.
In a small bowl, whisk together soy sauce, honey, sherry and water; set aside.
Coat a large skillet or wok with cooking spray; set over medium-high heat. Add oil; heat until oil begins to shimmer. Add ginger; cook, stirring frequently, until ginger becomes fragrant and starts to brown, about 2-3 minutes. Add onions; cook, stirring frequently, until onions start to relase their moisture, about 3-4 minutes. Add shrimp; cook, stirring, until shrimp are opaque and pink, about 3-4 minutes. Stir in soy mixture; cook until well-blended and heated through, about 1-2 minutes.