Name: Agave-Glazed Shrimp
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: mexican
Ingredients: 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

Directions

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20m Easy 98%

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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.
Preheat an indoor grill plate over high heat.
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.
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.
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.

Agave-Glazed Shrimp

Ingredients

Directions

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