Spicy Glazed Shrimp Recipes

SWEET AND SPICY SHRIMPS

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.

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.

SPICY HONEY LIME SHRIMP RECIPE

Steps:

• Heat skillet over MED HIGH heat. Add oil and butter. Season shrimp with salt, pepper, chili powder and cayenne.
• Add shrimp to the skillet in a single layer (you may need to cook the shrimp in batches, depending on the size of your skillet). Cook, 2 minutes per side, until pink and golden brown. Transfer cooked shrimp to a plate.
• Reduce heat to MED. Whisk together sauce ingredients in a small bowl, then add to the hot skillet.
• Stir and let cook a minute or so, until bubbling. Add shrimp back to pan and stir to coat.
• Serve with lime wedges and minced cilantro if desired.

HONEY GLAZED SHRIMP

Steps:

• Mix together all the ingredients for the marinade, in a medium sized bowl.
• Put the shrimp into an airtight container, like a pyrex or ziptop bag.
• Pour the marinade over the shrimp
• Seal the container and place it in the fridge for up to 1 hour (up to 6 hours).
• Remove the shrimp from the fridge and pour everything into the sauce pan.
• Saute the shrimp over medium high heat for about 3 minutes.
• Turn over each of the shrimp and cook for another couple of minutes until shrimp is cooked thoroughly.
• Remove the shrimp from the pan and set onto a plate.
• Continue to simmer the marinade until it thickens slightly. Once it is a thick enough consistency, remove it from the heat.
• Pour the marinade over the shrimp, and any rice, or veggies you're serving it with.

SPICY GLAZED SHRIMP

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

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

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.