Agave Nectar Shrimp Or Chicken Recipe
Shrimp or chicken over a bed of carrots, mushrooms, and zucchini in agave nectar sauce with a hint of jalapeños and a touch of cream and butter.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Protein
Vegetables
Sauce
Method
Preparation
- 1
- 2
Prepare the Protein
If using shrimp, peel and devein them. If using chicken, cut it into bite-sized pieces and season with salt and black pepper.
Cooking
- 3
Sauté the Vegetables
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the carrots and sauté for about 2 minutes. Then add the mushrooms and zucchini, cooking until tender, about 5-7 minutes. Stir in the chopped jalapeño and cook for an additional minute. Remove the vegetables from the skillet and set aside.
- 4
Cook the Protein
In the same skillet, add another tablespoon of butter. If using shrimp, cook for 2-3 minutes on each side until they turn pink. If using chicken, cook until browned and cooked through, about 5-7 minutes.
- 5
Prepare the Sauce
In the skillet with the cooked shrimp or chicken, add the agave nectar, soy sauce, and heavy cream. Stir well to combine and let it simmer for about 2-3 minutes until the sauce thickens slightly.
- 6
Combine
Return the sautéed vegetables to the skillet, stirring them into the sauce and protein until everything is well coated and heated through.