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.
My husband and I tend to hit the same restaurants over and over again here in town, so we tried to think of somewhere new to us to dine a few weekends ago.
We ended up at Bonefish Grill – bonk! ;)
Although it’s a chain, it was truly delicious and I was excited to try their famous Bang Bang Shrimp.
What ended up blowing us away though? Their Grill Pan Asian-Glazed Shrimp. It was so delicious that I started working on a copycat recipe the very next day!
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.
The result is the definition of finger-lickin’ good food. 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.
Start with the Pan Asian Glaze, which is made with mostly fridge and pantry staples. To a mixing bowl add gluten free Tamari or soy sauce, gluten free oyster sauce, ketchup, lemon juice, water, and 1/4 teaspoon red chili pepper flakes for a bit of heat.
Heat 1 Tablespoon extra virgin olive oil in a saucepan over medium heat then add 1 Tablespoon fresh minced ginger and saute for 1 minute, or until fragrant. Add the sauce then bring it to a simmer.
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, prep the shrimp. You’ll want about 1lb shrimp for 4 people — I like 40-50 count, peeled & de-veined shrimp for this recipe.
- Tip: You can buy shrimp pre-skewered at the grocery store’s meat counter if you don’t want to do this yourself!
Pat the shrimp dry then lightly season both sides with salt and pepper. Heat a grill or grill pan (I use my Griddler) on 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.
Remove from the heat, then serve right away. You’ll want these hot, sticky, and sweet!
At Bonefish Grill we ordered our shrimp with haricot vert and creamy Potatoes Au Gratin, but at home I mound the Pan Asian-Glazed Shrimp over rice pilaf and roasted asparagus.
Stir a bit of hot water into the extra glaze then drizzle on top for a final flourish. Perfection on a plate!
Equipment
Ingredients
- 1 lb 40/50 shrimp, peeled, de-veined, and skewered
For the Pan Asian Glaze:
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon fresh ginger, peeled and minced
- 1/4 cup ketchup
- 1/4 cup gluten free oyster sauce
- 1 Tablespoon gluten free reduced-sodium Tamari, or soy sauce if not GF
- 1 Tablespoon water
- 3/4 Tablespoon lemon juice
- 1/4 teaspoon red chili pepper flakes
- 1 Tablespoon sugar
- 1 Tablespoon honey
Directions
- 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 simmer. Reduce heat to medium low then stir in sugar and honey. Cook for 1 more minute then remove from heat and set aside.
- 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.
Notes
- Slightly adapted from Bonefish Grill
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
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.
Never been to Bonefish! I bet this would also be great on chicken!
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.
Are you going to Pinterest this? Its gorgeous!
We were just at Bonefish on Friday and everything was amazing. I am definitely making this one.
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!
And I was just looking for a shrimp recipe this weekend….this is going on the list for next time!
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! :)
Did you to go to Bonefish and not get the Bang Bang Shrimp?? Say it ain’t so!
I know! Ben hates mayo (one of the main ingredients) with a fiery passion, so no bang bang shrimp for us!
He is missing out on life………. :-| poor Ben.
Do you know if this is the same as the sweet and spicy sauce that comes with the fried calimari
Hmmm, I’m never had it, but I’d assume it would be the same!?
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.
This looks amazing! BETTER than restaurant quality, if you ask me : )
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!
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.