Whiskey Glazed Roasted Shrimp
You can make this fast and easy recipe for Whiskey Glazed Roasted Shrimp in a matter of minutes. It's delicious and can be served as an appetizer or even an elegant main course.
Servings: 6 servings
- 2 pounds 31-40 per pound peeled, deveined shrimp (thawed, if frozen)
- 1 cup Irish Whiskey Glaze see notes for recipe
- 1½ teaspoon coarse salt
- ½ teaspoon black pepper
- chopped fresh cilantro optional
- fresh lime juice optional
Preheat oven to 425-degrees Fahrenheit
In a large bowl, toss the thawed shrimp with 1 cup of whiskey glaze, salt and pepper.
Spread the shrimp in an even single layer onto a baking sheet.
Roast the shrimp for 5-7 minutes in the oven, remove, and use a pastry brush to liberally spread additional glaze over the shrimp (if desired).
Return the shrimp to the oven and continue roasting for 15-17 minutes, or until the shrimp are bright pink and opaque in color.
To serve, garnish with chopped fresh cilantro and a squeeze of fresh lime juice.
SPECIAL NOTE - If serving as an appetizer, do not leave the shrimp set out at room temperature for longer than 30 minutes without chilling.
For the Irish Whiskey Glaze:
1 jar (18 ounces) apricot preserves
¼ cup Irish Whiskey (or more to taste)
2 teaspoons fresh lime juice
2 tablespoons honey
2 tablespoons apple cider vinegar
1 teaspoon garlic powder
¾ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon red pepper flakes
-Place the apricot jam in a small saucepan. -Add in the whiskey (¼ cup, or more to taste), lime juice, honey, apple cider vinegar, salt, pepper, and garlic powder. -Bring to a low simmer and cook, stirring occasionally, for 5-7 minutes until the glaze thickens slightly. -Stir in the red pepper flakes, and cook, stirring occasionally for an additional 3-4 minutes. -Remove from heat and cool completely. *Note – the glaze will thicken slightly as it cools. -Cool completely and store in an air-tight container in the refrigerator for up to 3 weeks.
To make Coconut Lime Brown Rice:
2 cups instant brown rice
1 cup water
1 cup light coconut milk
1 teaspoon salt
½ teaspoon black pepper
-Add the water, coconut milk, salt, and pepper to a saucepan and bring to a boil. -Add the rice and stir well. Cover and cooking according to the package directions. -Add fresh chopped cilantro and a squeeze of fresh lime juice to the rice before fluffing and serving. -Serve along with the Whiskey Glazed Roasted Shrimp as the main course.
*NOTE - calorie calculations are based on the shrimp alone and not with the addition of the coconut brown rice.
Serving: 1serving | Calories: 185kcal | Carbohydrates: 1g | Protein: 31g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 381mg | Sodium: 1756mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 220mg | Iron: 3mg