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.

Prep Time 10

Cook Time 8

Total Time 18

Course Main Course

Cuisine Asian

Keyword dairy free

Method Stovetop

Servings

Calories 182kcal

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

Instructions

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