April 19th, 2024
Recipes
Shrimp with Spicy Agave Glaze
Valentina P
- 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
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
- Step 1: Combine all Spicy Agave Glaze ingredients in a wide-mouth mason jar and emulsify it with a stick blender (we use this one). 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.
- Step 2: Dry the shrimp completely and toss with the starch until evenly coated.
- 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.
- 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.
- 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.
Recipe Notes
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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
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
- 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.
- Step 2: Dry the shrimp completely and toss with the starch until evenly coated.
- 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.
- 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.
- 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:
