Wednesday, February 26, 2014

Bonefish Grill Pan Asian-Glazed Shrimp

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I’ve been testing out some seafood recipes for the upcoming Lent which starts next week so I’ll have some new stuff to share with you. I’m a huge fan of Bonefish Grill and they have a fantastic Pan Asian Sauce that goes really good on sea bass. This makes it a little easier using shrimp, but you can use which ever seafood you like with it.

Bonefish Grill Pan Asian-Glazed Shrimp

(Adapted from Iowa Girl Eats)


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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


Combine ketchup, oyster sauce, soy sauce, water, and lemon juice in a bowl then set aside.


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Heat extra virgin olive oil in a medium-sized saucepan over medium heat then add ginger and sauté until fragrant, about 1 minute.


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Add ketchup mixture then bring to a bubble.


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Reduce heat to medium low then stir in sugar and honey. Cook for 1 more minute then remove from heat and set aside.


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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.


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Grill on one side for 1-2 minutes or until pink, then flip.


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Brush the grilled side with Pan Asian Glaze and grill until second side is cooked.


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 Flip once more, glaze the second side, then remove skewers from grill and serve.

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