Copycat Bonefish Grill Pan Asian-Glazed Shrimp Recipe

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.

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