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.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Appetizers and Snack Recipes, Easy Main Course
Servings: 6 servings
Calories: 185kcal
- 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