Shrimp with Spicy Agave Glaze - Bravabod
Recipes

Shrimp with Spicy Agave Glaze

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 25"

Tender shrimp pan-cooked in a crispy starch coating and then tossed in a delicious spicy-sweet glaze with notes of fresh ginger, agave, and red pepper flakes. The key to juicy shrimp here is to only cook them for a few minutes per side. The heat of the pan while tossing them in the glaze will finish the cooking process. I like to serve this over fluffy rice with extra sauce drizzled over everything.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Shriimp
  • 1 pound large raw shrimp, shelled and de-veined (tail-on or tail-off)
  • 4 tablespoons corn starch
  • cooking oil, for frying Spicy Agave Glaze
  • 3 tablespoons neutral-flavored oil (grapeseed, safflower, or avocado)
  • 3 tablespoons agave syrup
  • 2 tablespoons rice vinegar
  • 1 packed tablespoon fresh ginger, minced
  • 1 garlic clove, minced
  • 1 teaspoon sriracha
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt

Instructions
  1. Step 1: Combine all Spicy Agave Glaze ingredients in a tall mason jar and emulsify it with a stick blender. You could also use a small blender, or whisk by hand. If doing so by hand, mince the ginger very well. It will be less creamy, but still tasty. Set aside.
  2. Step 2: Dry the shrimp completely and toss with the starch until evenly coated.
  3. Step 3: Heat a thin layer of cooking oil over medium-high heat. Only once the oil is sizzling hot, add the shrimp in a single layer. If all the shrimp do not fit in the pan, then cook them in several batches (add extra oil to the pan as needed). Cook the shrimp for 2 minutes on one side. Flip and cook another 1 to 2 minutes. Set a timer to avoid overcooking. Set aside on a paper-towel lined plate when done and repeat the process with any remaining shrimp.
  4. Step 4: Put the shrimp back into the hot pan and add a splash of the prepared glaze. Toss the shrimp in the glaze until they are totally coated.
  5. Serve: Plate the shrimp and serve with extra Spicy Agave Glaze on the side. Any leftover glaze can be refrigerated up to 1 week. Enjoy.
Nutrition

Tender shrimp pan-cooked in a crispy starch coating and then tossed in a delicious spicy-sweet glaze with notes of fresh ginger, agave, and red pepper flakes. The key to juicy shrimp here is to only cook them for a few minutes per side. The heat of the pan while tossing them in the glaze will finish the cooking process. I like to serve this over fluffy rice with extra sauce drizzled over everything.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
    Shriimp
  • 1 pound large raw shrimp, shelled and de-veined (tail-on or tail-off)
  • 4 tablespoons tapioca starch
  • cooking oil, for frying Spicy Agave Glaze
  • 3 tablespoons neutral-flavored oil (grapeseed, safflower, or avocado)
  • 3 tablespoons agave syrup
  • 2 tablespoons rice vinegar
  • 1 packed tablespoon fresh ginger, minced
  • 1 garlic clove, minced
  • 1 teaspoon sriracha
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt

Instructions
  1. Step 1: Combine all Spicy Agave Glaze ingredients in a tall mason jar and emulsify it with a stick blender. You could also use a small blender, or whisk by hand. If doing so by hand, mince the ginger very well. It will be less creamy, but still tasty. Set aside.
  2. Step 2: Dry the shrimp completely and toss with the starch until evenly coated.
  3. Step 3: Heat a thin layer of cooking oil over medium-high heat. Only once the oil is sizzling hot, add the shrimp in a single layer. If all the shrimp do not fit in the pan, then cook them in several batches (add extra oil to the pan as needed). Cook the shrimp for 2 minutes on one side. Flip and cook another 1 to 2 minutes. Set a timer to avoid overcooking. Set aside on a paper-towel lined plate when done and repeat the process with any remaining shrimp.
  4. Step 4: Put the shrimp back into the hot pan and add a splash of the prepared glaze. Toss the shrimp in the glaze until they are totally coated.
  5. Serve: Plate the shrimp and serve with extra Spicy Agave Glaze on the side. Any leftover glaze can be refrigerated up to 1 week. Enjoy.
Nutrition

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Shrimp with Spicy Agave Glaze

PT25M 1 pound large raw shrimp, shelled and de-veined (tail-on or tail-off) 4 tablespoons corn starch cooking oil, for frying 3 tablespoons neutral-flavored oil (grapeseed, safflower, or avocado) 3 tablespoons agave syrup 2 tablespoons rice vinegar 1 packed tablespoon fresh ginger, minced 1 garlic clove, minced 1 teaspoon sriracha 1/2 teaspoon red pepper flakes 1/2 teaspoon salt Gluten Free Paleo 4 Servings Ingredients:

4 Servings

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