Instructions

• In a small bowl, whisk together 1/4 cup low sodium soy sauce, 2 tablespoons light brown sugar, 2 tablespoons olive oil, 1 tablespoon whole grain mustard, 1 teaspoon Cajun seasoning, and 2 minced garlic cloves until combined.
• Heat a medium skillet over medium-high heat and add 2 tablespoons unsalted butter. Heat until the butter is melted and bubbling.
• Pour the whisked sauce into the skillet, whisk to combine with the butter, and bring to a simmer. Cook, stirring or whisking occasionally, about 1–2 minutes until slightly reduced and fragrant.
• Meanwhile, pat 1 pound large peeled and deveined shrimp dry with paper towels and season both sides lightly with salt and pepper.
• Add the shrimp to the skillet in a single layer, toss to coat in the sauce, and cook 4–5 minutes, stirring or turning once, until the shrimp are opaque and cooked through.
• Remove from heat, spoon the sauce over the shrimp, and top with sliced green onions for garnish. Serve immediately.