Ingredients:
For the Pan-Asian Glaze:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh ginger, peeled and minced
- ¼ cup ketchup
- ¼ cup oyster sauce (use gluten-free tamari for a gluten-free option)
- 1 tablespoon soy sauce (use gluten-free tamari for a gluten-free option)
- 1 tablespoon water
- ¾ tablespoon lemon juice
- ¼ teaspoon red chili pepper flakes (adjust for spice preference)
- 1 tablespoon sugar
- 1 tablespoon honey
For the Shrimp:
- 1 pound large shrimp, peeled, deveined, and skewered
Instructions:
Make the Pan-Asian Glaze:
- In a medium saucepan, heat olive oil over medium heat. Add the minced ginger and saute until fragrant, about 1 minute.
- In a separate bowl, whisk together ketchup, oyster sauce, soy sauce, water, lemon juice, chili pepper flakes, sugar, and honey.
- Pour the ketchup mixture into the saucepan with the ginger and bring to a simmer.
- Reduce heat to medium-low and simmer for 1 minute, stirring occasionally, until the glaze thickens slightly.
- Remove the pan from heat and set the glaze aside.
Cook the Shrimp:
- Preheat your grill or grill pan to high heat. Brush the grill or pan with a thin layer of olive oil.
- Pat the shrimp skewers dry with paper towels. Season both sides of the shrimp with salt and pepper.
- Grill the shrimp skewers for 1-2 minutes per side, or until pink and cooked through. Be careful not to overcook the shrimp, as they will become tough.
Assemble and Serve:
- Brush the cooked shrimp generously with the Pan-Asian Glaze. You can also serve the glaze on the side for dipping.
- Garnish with chopped fresh cilantro or scallions (optional).
- Serve immediately with rice or your favorite side dish.
Tips:
- For a richer flavor, soak the wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- If you don’t have a grill, you can cook the shrimp in a large skillet over medium-high heat for 2-3 minutes per side, or until cooked through.
- Adjust the amount of chili pepper flakes to your desired spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
