Spicy Passion Fruit Glazed Shrimp Recipes

SPICY-SWEET GLAZED SHRIMP

Steps:

• Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
• Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.

SWEET AND SPICY SHRIMPS

Steps:

• Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
• Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
• Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
• Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.

SPICY PASSION FRUIT-GLAZED SHRIMP

Steps:

• Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Add passion fruit pulp, stirring well, and cook 1 minute. Remove from heat; cool 15 minutes.
• Strain passion fruit mixture through a sieve into a large bowl; discard seeds. Add lime juice, soy sauce, red pepper, and salt, stirring well. Set 1/2 cup passion fruit mixture aside. Add shrimp to remaining passion fruit mixture, and toss well to coat. Cover and refrigerate 15 minutes.
• Prepare grill.
• Thread 4 shrimp on each of 8 (10-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done, basting with reserved 1/2 cup passion fruit mixture. Serve with lime wedges.

SPICY GLAZED SHRIMP

Steps:

• Glaze: Place all ingredients in a bowl and place over boiling water until butter is melted. In a blender of a food processor, blend on high speed until the mixture becomes a smooth paste. Refrigerate overnight before use.
• For the shrimp: Make a small incision in the outside of the backside of the shrimp. Working with the shrimp's natural curvature, poke the tail of the shrimp up through the incision to expose the tail. Pull the tail completely through the whole so that the tail can easily serve as a toothpick.
• To assemble: Heat cooking oil in a large saute pan over high heat - cooking oil should coat the bottom of the pan. Add half the shrimp to the pan to cook. Move them around constantly so they will cook completely and evenly. Once the shrimp are fully cooked, add 2 heaping tablespoons of the glaze to the pan while moving the shrimp. Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp. Remove the shrimp from the pan. Wash the pan and repeat the process with the next 8 shrimp. Once all the shrimp have been cooked and glazed, garnish them individually with a basil leaf by sticking the leaf in through the incision made for the tail. Serve the shrimp warm or at room temperature.

COSTA RICAN FRIED SHRIMP WITH PASSION FRUIT SAUCE

Steps:

• Cut off small ends of passion fruits. Scoop out pulp and seeds into mesh strainer placed over blender container; press down on pulp with back of spoon to extract juice. Add sour cream and honey to juice; cover. Blend well; set aside.
• Mix corn flake crumbs, cornmeal and pepper in shallow dish; set aside. Beat egg lightly in separate shallow dish. Dip shrimp in egg, then in corn flake mixture, turning over to evenly coat both sides. Gently shake off excess crumb mixture.
• Heat oil in large deep skillet or saucepan on medium-high heat to 350°F to 375°F. Add shrimp, in batches; cook 2 to 3 min. or until golden brown and cooked through. Drain on paper towels. Serve with the passion fruit sauce.

SPICY GLAZED SHRIMP

Steps:

• Glaze: Place all glaze ingredients in a 2-quart saucepan over low heat until butter is melted.
• In a blender or food processor, blend on high speed until the mixture becomes a smooth paste.
• Refrigerate overnight before use.
• Heat the olive oil in a 12-inch saute pan over high heat.
• Add shrimp to the pan and move them around constantly so they will cook completely and evenly.
• Once the shrimp turns pink, add about 1/2 to 3/4 of the glaze to the pan while moving the shrimp.
• Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp.
• Add more sauce if needed, taste to your liking.
• Do not overcook the shrimp.
• Serve the shrimp warm or at room temperature.

VAL'S SPICY BAKED SHRIMP

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes.
• Transfer bacon to a paper-lined plate to drain, reserving bacon grease in the skillet. Dice the bacon once cooled enough to handle.
• Melt butter in the remaining bacon grease over medium heat. Cook and stir diced bacon, Dijon mustard, chili powder, red pepper flakes, basil, thyme, onion, and garlic until onion is tender, about 5 minutes.
• Stir wine and seafood seasoning into onion mixture; add shrimp and toss to coat.
• Pour shrimp and onion mixture into a 9x13-inch baking dish.
• Bake in the preheated oven until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 20 minutes.