SPICY-SWEET GLAZED SHRIMP
Chili sauce and honey are all you need to build major flavor in this shrimp recipe. The glaze caramelizes on the grill for even more complexity. Feel free to try it with bone-in chicken pieces or beef kebabs, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
- Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.
Nutrition Facts : Calories 224 g, Fat 3 g, Protein 31 g, SaturatedFat 1 g
SWEET AND SPICY GRILLED SHRIMP
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Stir chile-garlic sauce and honey together in a small bowl.
- Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
- Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 37.9 g, Cholesterol 172.6 mg, Fat 1 g, Fiber 1.1 g, Protein 18.6 g, SaturatedFat 0.3 g, Sodium 1469.9 mg, Sugar 34.8 g
SWEET AND SPICY SHRIMPS
Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.
Provided by Sandra's Easy Cooking
Categories World Cuisine Recipes Asian Korean
Time 52m
Yield 2
Number Of Ingredients 12
Steps:
- Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
- Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
- Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
- Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 19.2 g, Cholesterol 345.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 1.1 g, Sodium 2586.1 mg, Sugar 5.8 g
SPICY PASSION FRUIT-GLAZED SHRIMP
Passion fruit gives the glaze a sweet-and-sour taste. Serve these kebabs over a bed of basmati or jasmine rice. When straining the glaze, press with the back of a spoon to extract as much passion fruit pulp as possible. Add a green salad and you have a perfect summer meal. From the June, 2005 Cooking Light.
Provided by CaliforniaJan
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Add passion fruit pulp, stirring well, and cook 1 minute. Remove from heat; cool 15 minutes.
- Strain passion fruit mixture through a sieve into a large bowl; discard seeds. Add lime juice, soy sauce, red pepper, and salt, stirring well. Set 1/2 cup passion fruit mixture aside. Add shrimp to remaining passion fruit mixture, and toss well to coat. Cover and refrigerate 15 minutes.
- Prepare grill.
- Thread 4 shrimp on each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done, basting with reserved 1/2 cup passion fruit mixture. Serve with lime wedges.
Nutrition Facts : Calories 177, Fat 0.7, SaturatedFat 0.1, Cholesterol 85.8, Sodium 297.5, Carbohydrate 34.5, Fiber 3.6, Sugar 28.8, Protein 10.1
SPICY GLAZED SHRIMP
Sooo easy and sooo good! We couldn't stop eating these! I served it at an all girls' luncheon yesterday and it was the first dish to disappear. One good friend of mine asked for the left over glaze to go! Glaze needs to be refrigerated overnight for flavors to meld.
Provided by Grace Lynn
Categories Spicy
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Glaze: Place all glaze ingredients in a 2-quart saucepan over low heat until butter is melted.
- In a blender or food processor, blend on high speed until the mixture becomes a smooth paste.
- Refrigerate overnight before use.
- Heat the olive oil in a 12-inch saute pan over high heat.
- Add shrimp to the pan and move them around constantly so they will cook completely and evenly.
- Once the shrimp turns pink, add about 1/2 to 3/4 of the glaze to the pan while moving the shrimp.
- Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp.
- Add more sauce if needed, taste to your liking.
- Do not overcook the shrimp.
- Serve the shrimp warm or at room temperature.
SPICY GLAZED SHRIMP
Provided by Food Network
Categories appetizer
Time 12h50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Glaze: Place all ingredients in a bowl and place over boiling water until butter is melted. In a blender of a food processor, blend on high speed until the mixture becomes a smooth paste. Refrigerate overnight before use.
- For the shrimp: Make a small incision in the outside of the backside of the shrimp. Working with the shrimp's natural curvature, poke the tail of the shrimp up through the incision to expose the tail. Pull the tail completely through the whole so that the tail can easily serve as a toothpick.
- To assemble: Heat cooking oil in a large saute pan over high heat - cooking oil should coat the bottom of the pan. Add half the shrimp to the pan to cook. Move them around constantly so they will cook completely and evenly. Once the shrimp are fully cooked, add 2 heaping tablespoons of the glaze to the pan while moving the shrimp. Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp. Remove the shrimp from the pan. Wash the pan and repeat the process with the next 8 shrimp. Once all the shrimp have been cooked and glazed, garnish them individually with a basil leaf by sticking the leaf in through the incision made for the tail. Serve the shrimp warm or at room temperature.
SPICY PINEAPPLE-GLAZED SHRIMP KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a cast-iron grill pan or outdoor grill over medium-high heat.
- Combine the pineapple juice, lemon juice, lime juice, ginger, jalapeno, soy sauce, honey and cilantro in a small saucepan. Heat the mixture over medium-high heat and simmer until the liquid is reduced by half.
- Skewer the shrimp on 8 metal skewers or on 8 wooden skewers that have been soaked in water for at least 20 minutes, alternating with pieces of pineapple, onion and bell pepper.
- Brush or drizzle the kebabs with the pineapple glaze. Grill until the shrimp are opaque, about 3 minutes per side, brushing occasionally with the glaze. Serve hot.
GLAZED SHRIMP & ASPARAGUS
With its spicy, Asian flavor, this shrimp and asparagus combo is excellent for a special occasion or a quick-fix weeknight dinner. -Joan Duckworth, Lee's Summit, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions. In a small bowl, combine the cornstarch, water, soy sauce and honey until smooth; set aside., In a large skillet or wok, stir-fry shrimp in 1 teaspoon peanut oil and the sesame oil until shrimp turn pink. Remove and keep warm., Stir-fry asparagus in remaining peanut oil for 2 minutes. Add the ginger, garlic, pepper flakes and sesame seeds; stir-fry 2 minutes longer or until asparagus is crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Drain pasta; serve with shrimp mixture.,
Nutrition Facts : Calories 386 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 376mg sodium, Carbohydrate 53g carbohydrate (7g sugars, Fiber 8g fiber), Protein 29g protein.
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