Agave-Glazed Shrimp
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 207
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 17
- Cholesterol
- 143
- Sodium
- 669
- Total: 40 min (includes marinating time)
- Active: 25 min
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
- 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.