Time 25m Yield 4 Number Of Ingredients 11 Steps:
Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside. Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender. Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.
Time 20m Number Of Ingredients 5 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.
Time 12h50m Yield 6 to 8 servings Number Of Ingredients 10 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.
Time 15m Yield 4 servings Number Of Ingredients 12 Steps:
Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside. Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate. Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using.
Time 52m Yield 2 Number Of Ingredients 12 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.
Time 20m Yield 4 Number Of Ingredients 4 Steps:
Preheat grill for medium heat and lightly oil the grate. Stir chile-garlic sauce and honey together in a small bowl. Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends. Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.
More about “spicy sweet glazed shrimp recipes”
Time 15m Yield 8 serving(s) Number Of Ingredients 9 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.
