Chile Glazed Shrimp Recipes

HONEY CHILE SHRIMP

Steps:

• Heat the olive oil in a large skillet over medium heat.
• When the oil is hot, add the shrimp and sprinkle with salt and pepper. Cook, stirring, until the shrimp start to turn pink and are almost cooked through, 3 to 4 minutes. Add the lime zest and the whites of the green onions. Stir into the shrimp and cook until the onion whites soften, about a minute, then add the chile garlic paste, honey and lime juice. Stir to combine, then continue to cook until the sauce has a syrupy consistency, an additional 2 minutes.
• Transfer to a small platter and garnish with the green onion tops. Zest one of the lime halves over the dish, then cut the remaining half into wedges and serve alongside.

CHILI GLAZED SHRIMP SKEWERS

Steps:

• Mix chili sauce, lime juice, fish sauce, and cilantro; set aside.
• Divide shrimp into 4 equal portions. Lay each portion of shrimp in a neat row with tails pointed in the same direction. Thread 2 thin wood or metal skewers (8 to 10 inches long) about 1 1/2 inches apart through center of each row of shrimp, pushing the shellfish close together.
• Place shrimp on an oiled grill above a solid bed of hot coals or high heat on a gas barbecue (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
• Cook, turning once, until shrimp are pink, 2 to 3 minutes a side.
• Brush tops of shrimp with the chili sauce mixture, turn over, and cook just until glaze bubbles and browns slightly, about 30 seconds (watch closely; glaze burns easily). Brush tops with more chili mixture, then turn glaze down and cook just until it darkens slightly, about 30 seconds more.
• Transfer shrimp to plates or a platter. Season to taste with remaining chili mixture and juice from lime wedges.

MONSTER SHRIMP WITH ORANGE CHILI GLAZE

Steps:

• 1. Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth.
• 2. Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours but no longer.
• 3. Remove the shrimp from the marinade and discard the marinade.
• 4. Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.
• 5. Remove from heat and serve immediately - though they still rock at room temperature.

MONSTER SHRIMP WITH ORANGE CHILI GLAZE

Steps:

• Put the orange juice, cilantro, chili paste, olive oil, garlic, scallion, chipotle, and salt in a blender or food processor fitted with the metal blade and blend until smooth.
• Place the shrimp in a resealable freezer bag and pour the orange juice mixture over the shrimp. Chill in a refrigerator or ice-filled cooler for 2 to 3 hours but no longer.
• Remove the shrimp from the marinade and discard the marinade.
• Grill the shrimp over medium-high heat until they are opaque in the centers, 3 to 4 minutes per side.
• Remove from heat and serve immediately.

SPICY-SWEET GLAZED SHRIMP

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.