Copycat Bonefish Grill Pan Asian-Glazed Shrimp


Copycat Bonefish Grill Pan Asian-Glazed Shrimp are plump shrimp skewered then grilled until smokey and sizzling. A sweet and spicy Pan Asian Glaze is brushed over top before serving.

Copycat Bonefish Grill Pan Asian-Glazed Shrimp |

Although Operation Get Some Baby Stuff wasn’t super successful this weekend, getting out of the house to visit with friends over a nice dinner on Saturday night was!

Ben and I tend to hit the same restaurants over and over again here in town (locals: that includes Flying Mango, Miyabi 9, and Monterrey) so we tried to think of somewhere unusual that our friends would enjoy too, and all agreed on Bonefish Grill. Although it’s a chain, and Des Moines has some really stellar locally owned restaurants, it was close to home and Ben had never been, so off we went!

I hadn’t been to a Bonefish in ages and was pleasantly surprised to be reminded of the intimate, dark-wood decor as we walked inside. Normally I hate dimly lit restaurants (Granny’s eyes are bad!) but the low lights mixed with a cozy booth felt just right.

After perusing the menu for awhile, Ben and I decided to get the 2-person dinner, which came with a few sides and sampling of yummy seafood with the restaurant’s signature sauces. Chilean Sea Bass topped with a bright and fresh chimichurri sauce, Atlantic Salmon drizzled with decadent lemon butter, and Shrimp + Scallops brushed with a sweet, Pan Asian Glaze.

I didn’t have much of the sea bass (it’s high in mercury) and while the salmon absolutely melted in my mouth, the shrimp and scallops that were grilled-then-glazed in a thick, salty-sweet sauce were absolutely mouthwatering. So, I decided to recreate the dish at home by making Copycat Bonefish Grill Pan Asian-Glazed Shrimp!

Copycat Bonefish Grill Pan Asian-Glazed Shrimp |

Plump shrimp are threaded onto skewers then grilled until smokey and sizzling. A sweet and spicy Pan Asian Glaze is then brushed over top before serving. I actually found the Pan Asian Glaze recipe right on the Bonefish Grill website – how lucky! I scaled the recipe back, traded some white sugar for honey, then added red chili pepper flakes for a nice kick.

Copycat Bonefish Grill Pan Asian-Glazed Shrimp |

The result is the defiNITION of finger-lickin’ good. I could have eaten 100 of these smokey-sweet shrimp! If you don’t like shrimp, this glaze would be delicious brushed on everything from salmon and scallops, to chicken or even pork. You’ll just love it.

Copycat Bonefish Grill Pan Asian-Glazed Shrimp |

Start with the Pan Asian Glaze, which is made with mostly fridge and pantry staples: soy sauce, oyster sauce, ketchup, lemon juice, and water


A note on oyster sauce – you can find this right by the soy sauce and pre-made Teriyaki sauce in the grocery store. I’ve used it in a couple of dishes here on IGE before including Beef & Broccoli, and Garlic Noodles. It’s thick, salty, and sweet – basically, it’s love.


Un-pictured was 1/4 teaspoon red chili pepper flakes I ended up tossing in the sauce for a hit of heat. I don’t know about you, but there’s just something kind of irresistible about a sweeter sauce with a little bit of spice. Mmmm!


Anyways, mix up the sauce in a bowl, then heat 1 Tablespoon extra virgin olive oil in a saucepan over medium heat. Add 1 Tablespoon fresh minced ginger and saute for 1 minute, or until fragrant, then add the sauce then bring to a bubble.


Reduce the heat to medium-low then sprinkle in 1 Tablespoon sugar and drizzle in 1 Tablespoon honey. Let the sauce cook for another minute or 2 to dissolve the sugars, then remove from the heat and set it aside.


Next, turn to zee shrimp! You’ll want about 1lb shrimp for 4 people. I used 40-50 count, peeled & de-veined frozen shrimp that I thawed for about 10 minutes in a bowl of cool water, then threaded onto skewers. You can actually buy shrimp pre-skewered at the meat counter if you don’t want to do this yourself!


Pat the shrimp dry then lightly season both sides with salt & pepper. Heat a grill or grill pan (I used my Griddler) to high then brush with extra virgin olive oil.


Grill the shrimp for 1-2 minutes, or until pink, then flip and brush the grilled side with some of the glaze. Grill until the second side is done then flip and brush the second side with the glaze.

Copycat Bonefish Grill Pan Asian-Glazed Shrimp |

Remove from the heat, then serve right away. You’ll want these hot, sticky, and sweet!

Copycat Bonefish Grill Pan Asian-Glazed Shrimp |

Copycat Bonefish Grill Pan Asian-Glazed Shrimp

Serves 4


Copycat Bonefish Grill Pan Asian-Glazed Shrimp are plump shrimp skewered then grilled until smokey and sizzling. A sweet and spicy Pan Asian Glaze is brushed over top before serving.


  • 1lb shrimp, peeled, de-veined & skewered
  • For the Pan Asian Glaze:
    • 1 Tablespoon extra virgin olive oil
    • 1 Tablespoon fresh ginger, peeled & minced
    • 1/4 cup ketchup
    • 1/4 cup oyster sauce
    • 1 Tablespoon soy sauce
    • 1 Tablespoon water
    • 3/4 Tablespoon lemon juice
    • 1/4 teaspoon red chili pepper flakes
    • 1 Tablespoon sugar
    • 1 Tablespoon honey


  1. Combine ketchup, oyster sauce, soy sauce, water, and lemon juice in a bowl then set aside. Heat extra virgin olive oil in a medium-sized saucepan over medium heat then add ginger and saute until fragrant, about 1 minute. Add ketchup mixture then bring to a bubble. Reduce heat to medium low then stir in sugar and honey. Cook for 1 more minute then remove from heat and set aside.
  2. Heat a grill or grill pan over high heat then brush with more olive oil. Pat shrimp skewers dry then lightly season both sides with salt and pepper. Grill on one side for 1-2 minutes or until pink, then flip. Brush the grilled side with Pan Asian Glaze and grill until second side is cooked. Flip once more, glaze the second side, then remove skewers from grill and serve.


Slightly adapted from Bonefish Grill

This recipe is courtesy of Iowa Girl Eats,

Copycat Bonefish Grill Pan Asian-Glazed Shrimp |

At Bonefish Grill we ordered our dish with tender haricot vert and creamy Potatoes Au Gratin, but today I decided to mound my Pan Asian-Glazed Shrimp on rice pilaf (I used Whole Foods brand organic Spanish-Style Pilaf) and roasted asparagus (asparagus tossed with extra virgin olive oil, salt & pepper then roasted at 400 degrees for 10 minutes.) I stirred a bit of hot water into the extra glaze and drizzled it on top for a final flourish.


Copycat Bonefish Grill Pan Asian-Glazed Shrimp |

Hope you enjoy!

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  1. I used to love eating at Bonefish when I lived in Florida. I haven’t seen any here in California so far though. If you ever get a chance, check out Roy’s Restaurant…SO good.

  2. Did you get your measuring spoon at Anthropology? I was “this” close to buying some cute ceramic measuring spoons there today. I love their kitchen ware. If I were a food blogger I would definitely splurge on it. As it stands I would be the only one cooing over how fashionable my measuring utensils are. Can’t wait to try out this recipe!

  3. dana 03.18.2013

    This looks amazing! BETTER than restaurant quality, if you ask me : )

  4. Becky 03.18.2013

    Oh my gracious! I don’t even like shrimp but this looks divine. Your photography on this is impeccable! Will have to give the glaze a try on chicken.

  5. Alyssa 03.18.2013

    Did you to go to Bonefish and not get the Bang Bang Shrimp?? Say it ain’t so!

    • Iowa Girl Eats 03.18.2013

      I know! Ben hates mayo (one of the main ingredients) with a fiery passion, so no bang bang shrimp for us!

      • Brittany 03.19.2013

        He is missing out on life………. :-| poor Ben.

      • Jenna 03.28.2013

        Do you know if this is the same as the sweet and spicy sauce that comes with the fried calimari

  6. Adrian 03.18.2013

    Oh yes. I am making this tomorrow night. Though, I am going to use chicken instead of shrimp (since I have it on hand). My family will LOVE it! :)

  7. And I was just looking for a shrimp recipe this weekend….this is going on the list for next time!

  8. Beth 03.18.2013

    I love my griddler for panini sandwiches but I haven’t perfected using it as an indoor grill. I will give it another try for lunch tomorrow, but I love cooking shrimp in a pan until the sauces almost evaporate on the shrimp…probably overcooked, but I like it!

  9. jad18 03.18.2013

    We were just at Bonefish on Friday and everything was amazing. I am definitely making this one.

  10. debtgirl 03.18.2013

    Are you going to Pinterest this? Its gorgeous!

  11. April 03.18.2013

    I’m making this Thursday night. The kids and I will go gaga for it. My husband will be at a dinner and he has a psychological allergy to shrimp. He throws it up as an act of rebellion against a grandmother who forced him to eat it every Christmas Eve. So I only make it when he is out of town or at a business dinner.

    RE sushi, which you mentioned giving up for pregnancy. I’m pregnant with #6 and eat sushi. Sushi grade fish has to pass far more rigorous standards and inspections than any other meat. You are safer eating sushi than a hamburger made from meat at the grocery store or a restaurant. Japanese women eat it. And the real seafood-borne illnesses come from undercooked or shell fish anyway. So I eat sushi, and with my OB’s blessing. It’s a very healthy food. We all make our own choices, but I thought I’d share that with you. I’m a pregnancy safety all natural food nazi, and I just ignore the stink eye I get from the misinformed when we go out to eat.

  12. Never been to Bonefish! I bet this would also be great on chicken!

  13. Justin 03.18.2013

    This dish looks amazing! I will definitely have to give this a try and the glaze does sound divine for chicken as well like you mentioned.

  14. Yum this looks great! I so want your Griddler but we live in an apartment with limited storage space and unfortunately wouldn’t have room.

  15. This looks so delicious! I love shrimp so much but Josh won’t touch it with a 10 foot pole. I might have to make this and grill him some chicken on the side. It just looks too good!!

  16. Tom H. 03.19.2013

    I struggle with the chain vs. local aspect of Bonefish as well…but Miss & I are continually lured back there by the chill atmosphere and Bang Bang shrimp! Since we usually don’t get too much time away, we love sitting at the bar for apps and drinks (especially when the BB is on sale Wednesdays) and enjoy some actual adult conversation for a few hours :-)

    Will definitely need to try out this copycat!

  17. We don’t have a Bonefish Grill in New Hampshire but I have been to several while on vacation. Your shrimp look delicious.

  18. That looks absolutely delicious!!! I need to try it!!! :) Bookmarked!

  19. Krystal 03.19.2013

    I just found what I am making for dinner tonight!! YUM YUM!

  20. Lisa 03.19.2013

    Love Bonefish! Thanks for the lovely recipe.

  21. Brooke 03.19.2013

    Bonefish is my all time fav and salmon w/ pan asian is my go to! I just changed up my meal plan for the week and added this.

  22. Kaitlin 03.19.2013

    Looks amazing! Will definitely try this one soon.

    May I humbly suggest that you and your readers check out the Seafood Watch website? I always look up seafood there and ask questions at stores and restaurants to make more informed choices about the seafood I eat.

  23. Kelly 03.19.2013

    Mmm Bonefish is my absolute favorite and yours look picture perfect!!

  24. Heather 03.19.2013

    How would you cook chicken if you used that instead? I dont have a grill pan could I just use a skillet?

  25. This glaze sounds soooo good. I love soy sauce based marinades for shrimp!

  26. Kara K 03.19.2013

    Where did you buy your shrimp at?

  27. Cole Hoke 03.21.2013

    Well ladies, looks like I’m the only male on this blog lol. Luckily I came across this by chance so now I’ll now have to give it a try. Love Bonefish Grill and any opportunity to have it at home is defiantly worth it. I would use a charcoal grill tho, wish me luck wish me luck since I’m surprising her with dinner ;)

  28. […] photo credit […]

  29. Meredith 04.21.2013

    SO i have to admit, that I never hard the grill pan Asian-glazed shrimp at Bonefish Grill, but I did make this recipe last night (including the rice and asparagus) and it turned out to be a wonderful dinner. Very easy to turn the four servings into only 2. The shrimp have a great sweet and sour flavor to them. Very easy to make, did most of prep-work while the shrimp was defrosting in some cold water.

  30. Menu Mondays 06.17.2013

    […] pan asian glazed shrimp, saffron rice, steamed […]

  31. […] with a nice lunch at Cool Basil. I can’t believe I forgot to mention it when listing off my favorite local restaurants the other day, as it’s one of the best Thai spots in town!  Their Pad See Ew is undeniably […]

  32. Amber 01.27.2014

    I made this last week with roasted green beans for my boyfriend and it was the first meal I have ever cooked for him that he ate and then was visible upset that their wasn’t leftovers.

  33. RandiJo 02.12.2014

    Do you think it would work ok if I subbed fish sauce for the oyster sauce? (I already have that on hand) P.S., thanks for all the delicious recipes!! Love your blog!!

    • Kristin 02.13.2014

      Hey RandiJo! Unfortunately that wouldn’t work, as Oyster is thick and sweet. Very different than fish sauce!

  34. […] Copycat Bonefish Grill Pan Asian-Glazed Shrimp from Iowa Girl Eats […]

  35. […] I knew a homemade meal would make us feel so much better, so Kyle and I bought some shrimp, corn, and salad from the grocery.  We skewered the shrimp and grilled them outside before topping them with an asian glaze.  I made the glaze from a recipe I found here. […]

  36. […] Copycat Bonefish Grill Pan Asian Grilled Shrimp from Iowa Girl Eats […]

  37. […] Copycat Bonefish Grill Pan Asian Glazed Shrimp […]

  38. […] Copycat Bonefish Grill Pan Asian-Glazed Shrimp […]

  39. Bobbie 06.18.2015

    I am curious if you could suggest a substitute for the oyster sauce? My daughter is violently allergic to oysters. Thank you in advance.

    • Kristin 06.22.2015

      Hi Bobbie! I would try a little hoisin sauce mixed with soy sauce.

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