Bourbon Maple Shrimp Recipe

Prepare shrimp

Rinse shrimp and pat dry thoroughly with paper towels. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.

In a medium bowl, combine 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika and 2 minced garlic cloves. Add shrimp and toss to coat evenly. Marinate at room temperature for 10–15 minutes (or up to 30 minutes in the refrigerator).

Thread 4–6 shrimp onto each skewer (leaving tails on for presentation) if using skewers, or leave loose if you plan to grill on a basket or grill pan.

Make glaze

In a small saucepan over medium heat, combine 1/2 cup pure maple syrup, 2 tablespoons bourbon, 1 teaspoon apple cider vinegar, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard and 1/4 teaspoon red pepper flakes. Stir to combine and bring to a gentle simmer.

Let the mixture simmer gently for 3–4 minutes to meld flavors and reduce slightly. Remove from heat and stir in 1 tablespoon unsalted butter until melted and glossy. If you prefer to reduce boozy flavor or cook off alcohol, simmer an additional 1–2 minutes before removing from heat.

Thicken glaze (optional)

If you want a slightly thicker glaze to better cling to shrimp, whisk 1/2 teaspoon cornstarch into 1 teaspoon cold water to make a slurry. Return the pan to very low heat and whisk the slurry into the simmering glaze until it thickens, about 30–60 seconds. Remove from heat and set aside. Reserve about 2 tablespoons of glaze for brushing during grilling and a few teaspoons for finishing.

Preheat grill to medium-high (about 400–425°F / 200–220°C). If using a grill pan, heat it over medium-high heat and lightly oil the grate or pan.

Place shrimp skewers on the hot grill. Grill 2–3 minutes per side, brushing once with reserved glaze after flipping. Shrimp should be opaque, pink, and just curled (internal temperature ~120–125°F). Avoid overcooking; total grill time is typically 4–6 minutes depending on shrimp size.

During the last 30–45 seconds of grilling, brush shrimp with another light coat of glaze to build a glossy finish. Remove shrimp from grill and transfer to a platter.

Sprinkle chopped parsley over the shrimp and squeeze lemon wedges over top to taste. Serve immediately with additional glaze on the side for dipping.