Maple Bourbon-glazed Grilled Shrimp Recipe
with spicy pineapple mango salsa
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Ingredients
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Maple-Bourbon Glazed Shrimp
Spicy Pineapple-Mango Salsa
To Serve
Method
Maple-Bourbon Glazed Shrimp
- 1
Prepare glaze
In a small saucepan over medium heat combine maple syrup, bourbon, soy sauce, lime juice, minced garlic, smoked paprika, and black pepper. Bring to a gentle simmer and cook, stirring occasionally, until slightly reduced and syrupy, about 6–8 minutes. Remove from heat and stir in unsalted butter until melted and glossy. Reserve 3 tablespoons of glaze for basting and additional glaze for serving (allow to cool slightly).
- 2
Marinate shrimp briefly
Toss the shrimp with 1 tablespoon of the prepared glaze, the teaspoon of neutral oil, and the kosher salt. Let sit at room temperature for 10–15 minutes (do not marinate for long because of the sugar in the glaze).
- 3
Preheat grill
Preheat grill to medium-high (about 400–450°F / 200–230°C). If using a stovetop grill pan, heat over medium-high heat and lightly oil the grates/pan.
- 4
Skewer shrimp
Thread 3–4 shrimp onto each skewer, leaving a small gap between shrimp so they cook evenly. This recipe yields about 8 skewers depending on shrimp size.
- 5
Grill and baste
Place skewers on the hot grill. Grill 2–3 minutes on the first side without moving until grill marks form. Flip and immediately brush with reserved glaze. Grill an additional 1–2 minutes until shrimp are opaque and just cooked through (internal temp ~120–125°F/49–52°C for medium; carryover will finish). Brush again with glaze after removing from grill for a sticky finish.
- 6
Spicy Pineapple-Mango Salsa
- 7
In a medium bowl combine diced pineapple, diced mango, red bell pepper, red onion, and minced jalapeño. Add fresh lime juice, honey, chopped cilantro, salt, and pepper. Stir gently to combine. Taste and adjust seasoning — add more lime or a pinch more salt if needed. Refrigerate for at least 15 minutes to allow flavors to meld (can be made up to 2 hours ahead).
To Serve
- 8
Arrange grilled shrimp on a serving platter or on individual plates. Spoon spicy pineapple-mango salsa over or alongside the shrimp. Garnish with extra cilantro leaves and lime wedges. Serve immediately while shrimp are warm.