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!
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