Agave-Glazed Shrimp

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  • Level: Easy
  • Total: 40 min (includes marinating time)
  • Active: 25 min
  • Yield: 4 servings
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1/4 cup chicken broth

2 tablespoons agave

2 tablespoons fresh clementine juice

1/4 teaspoon chipotle powder 

1/4 teaspoon ground cumin 

Zest and juice of 1 lime 

Kosher salt

1 pound 16/20 shrimp (extra jumbo) 

Vegetable oil, for the grill plate

Steamed brown rice, for serving, optional

Rice wine vinegar, for seasoning rice, optional


  1. Whisk together the chicken broth, agave, clementine juice, chipotle powder, cumin, lime zest and juice and 1/4 teaspoon salt in a medium bowl. Add the shrimp and toss to coat. Marinate for 10 to 15 minutes at room temperature.
  2. Preheat an indoor grill plate over high heat.
  3. Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Place the shrimp in a single layer on a paper towel-lined plate and pat dry. Sprinkle with salt. Grease the grill plate with oil.
  4. Grill the shrimp on both sides until super charred and no longer pink in the middle, 2 to 3 minutes per side. Remove to a bowl.
  5. Heat a large nonstick skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Season with salt. If serving with brown rice, season with a couple drops of rice wine vinegar, plate and serve.
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