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!
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. 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: gluten free Tamari or soy sauce, gluten free oyster sauce, ketchup, lemon juice, and water.
Plus 1/4 teaspoon red chili pepper flakes I added for a bit of heat!
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.
Remove from the heat, then serve right away. You’ll want these hot, sticky, and sweet!
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Copycat Bonefish Grill Pan Asian-Glazed Shrimp
Description
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.
Ingredients
- 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 gluten free oyster sauce
- 1 Tablespoon gluten free Tamari or soy sauce
- 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 bubble. 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
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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.
Perfection!
Hope you enjoy!
Love Bonefish! Thanks for the lovely recipe.
I just found what I am making for dinner tonight!! YUM YUM!
That looks absolutely delicious!!! I need to try it!!! :) Bookmarked!
We don’t have a Bonefish Grill in New Hampshire but I have been to several while on vacation. Your shrimp look delicious.
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!
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!!
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.
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.