Best 6 Spicy Glazed Prawns Recipes

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Looking for a tantalizing appetizer or a delightful main course? Our spicy glazed prawns are sure to hit the spot. Made with succulent prawns coated in a flavorful blend of spices and glazed with a sweet and spicy sauce, these prawns are a perfect balance of flavors that will leave you craving more. In this article, we'll provide you with two irresistible recipes for spicy glazed prawns: a classic version and a zesty coconut variation. Both recipes are easy to follow and can be tailored to your preferred level of spiciness. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY LEMON GARLIC SHRIMP



Spicy Lemon Garlic Shrimp image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 8

2 pounds raw frozen shrimp, deveined, shells on
2 sticks cold butter, cut into pieces
1/4 cup fresh parsley leaves
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper
4 cloves garlic, peeled
1 whole lemon, juiced
Crusty bread, for serving

Steps:

  • Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.
  • To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp.
  • Bake until the shrimp is opaque and the butter is hot and bubbly.
  • Serve with hot crusty bread. Peel and eat the shrimp, and then encourage guests to dip the bread into the butter in the bottom of the pan.

SPICY-SWEET GLAZED SHRIMP



Spicy-Sweet Glazed Shrimp image

Chili sauce and honey are all you need to build major flavor in this shrimp recipe. The glaze caramelizes on the grill for even more complexity. Feel free to try it with bone-in chicken pieces or beef kebabs, too.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 20m

Number Of Ingredients 5

Vegetable oil, for grill
2 tablespoons spicy chili sauce, such as Sriracha
1/3 cup honey
2 pounds extra-jumbo shrimp (about 32 total), peeled and deveined (tails left on)
Salt and pepper

Steps:

  • Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
  • Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.

Nutrition Facts : Calories 224 g, Fat 3 g, Protein 31 g, SaturatedFat 1 g

SPICY GLAZED SHRIMP



Spicy Glazed Shrimp image

Provided by Food Network

Categories     appetizer

Time 12h50m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons paprika
2 sticks butter
10 cloves garlic
1 1/2 tablespoons cayenne
1/2 cup tomato paste
1 tablespoon sugar
2 tablespoons salt
16 large shrimp, peeled and deveined, tails on
Cooking oil
16 basil leaves, for garnish

Steps:

  • Glaze: Place all ingredients in a bowl and place over boiling water until butter is melted. In a blender of a food processor, blend on high speed until the mixture becomes a smooth paste. Refrigerate overnight before use.
  • For the shrimp: Make a small incision in the outside of the backside of the shrimp. Working with the shrimp's natural curvature, poke the tail of the shrimp up through the incision to expose the tail. Pull the tail completely through the whole so that the tail can easily serve as a toothpick.
  • To assemble: Heat cooking oil in a large saute pan over high heat - cooking oil should coat the bottom of the pan. Add half the shrimp to the pan to cook. Move them around constantly so they will cook completely and evenly. Once the shrimp are fully cooked, add 2 heaping tablespoons of the glaze to the pan while moving the shrimp. Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp. Remove the shrimp from the pan. Wash the pan and repeat the process with the next 8 shrimp. Once all the shrimp have been cooked and glazed, garnish them individually with a basil leaf by sticking the leaf in through the incision made for the tail. Serve the shrimp warm or at room temperature.

SWEET AND SPICY SHRIMPS



Sweet and Spicy Shrimps image

Homemade and delicious Korean-influenced marinated and glazed sweet and spicy shrimp. Serve with salad, or over rice, pasta, or potatoes. Garnish with more sesame seeds.

Provided by Sandra's Easy Cooking

Categories     World Cuisine Recipes     Asian     Korean

Time 52m

Yield 2

Number Of Ingredients 12

½ cup light soy sauce
3 scallions, minced, divided
3 cloves garlic, minced
1 tablespoon toasted sesame seeds
1 tablespoon cornstarch
1 tablespoon finely minced ginger
1 ½ teaspoons mirin
1 ½ teaspoons white sugar, or more to taste
1 teaspoon red pepper flakes
½ teaspoon sesame oil
1 pound fresh shrimp, peeled and deveined
½ tablespoon gochujang (Korean hot pepper paste)

Steps:

  • Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl to make marinade.
  • Place shrimp in a large resealable plastic bag; pour in marinade. Seal the bag and shake to coat shrimp. Place in refrigerator and marinate for 15 to 20 minutes.
  • Heat a skillet over medium-high heat; add shrimp. Cook, turning and basting a few times with leftover marinade, 5 to 7 minutes. Transfer shrimp to a bowl, reserving oil in the skillet.
  • Pour 3 tablespoons of the marinade and gochujang to the skillet over medium heat. Cook and stir until thickened, about 2 minutes. Brush glaze over cooked shrimp or use as a dip. Sprinkle the remaining minced scallion on top.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 19.2 g, Cholesterol 345.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 42.3 g, SaturatedFat 1.1 g, Sodium 2586.1 mg, Sugar 5.8 g

SPICY GLAZE FOR CHICKEN OR PRAWNS



Spicy Glaze for Chicken or Prawns image

Got this from a friend who is amazing chef. There is heat to this recipe so beware! It makes a wonderful paste to keep in the fridge or freezer and add at the last minute to sauteed chicken or prawns.

Provided by Marysdottir

Categories     Poultry

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 7

2 tablespoons paprika
1/2 cup butter
10 minced garlic cloves
2 tablespoons cayenne pepper
1/2 cup tomato paste
1 tablespoon sugar
1 teaspoon salt

Steps:

  • Warm butter in saucepan or microwave until just barely melted. Add remaining ingredients and mix well. Cool, stirring occasionally. Refrigerate up to a week or freeze in tbsp size quantities.
  • To prepare chicken or prawns: Place about a pound or pound and a half of sauteed chicken pieces or peeled, boiled, drained prawns into a pot. Add about 2 tbsp glaze to the pot and cook over very low heat stirring often to coat completely. Allow it to caramelize slightly. Serve warm or at room temperature. Adjust the amount of paste according to how spicy you like your food. We sometimes add up to 4 tbsp for this much chicken or seafood.

SPICY GLAZED PRAWNS



Spicy Glazed Prawns image

Lovely as part of a buffet (then the recipe serves 8) or as the main part of your meal (serves 4) good with rice. Quite spicy but you can control the heat

Provided by Bergy

Categories     Vegetable

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 8

1 cup tomato chili sauce
1/4 cup honey
1 tablespoon horseradish
1 teaspoon dry mustard (if you want them really hot use Chinese dry mustard)
4 tablespoons vegetable oil
1 teaspoon dried thyme
1 teaspoon chili powder
2 1/2 lbs large shrimp, peeled, deveined, tails left on

Steps:

  • Whisk together chili sauce, honey, mustard, horseradish, oil, thyme and chili powder.
  • Toss prawns in the marinade, stand at room temperature for 30 minutes.
  • Heat the broiler.
  • Place prawns in a single layer on a foil covered cookie sheet.
  • Broil 2" from the heat for 3-4 minutes.
  • Turn after 2 minutes.
  • Do not overcook the prawns should be firm, opaque and slightly charred on the edges.

Tips:

  • Use fresh prawns. Fresh prawns have a sweeter, more delicate flavor than frozen prawns.
  • Clean the prawns properly. Remove the heads, shells, and tails. Devein the prawns by making a shallow incision down the back and removing the black vein.
  • Marinate the prawns in the spicy glaze for at least 30 minutes. This will help the prawns absorb the flavors of the glaze.
  • Cook the prawns over medium heat. High heat will cause the prawns to overcook and become tough.
  • Cook the prawns until they are just cooked through. Overcooked prawns will be tough and rubbery.
  • Serve the prawns immediately. Spicy glazed prawns are best served hot.

Conclusion:

Spicy glazed prawns are a quick and easy appetizer or main course. They are perfect for a party or a weeknight meal. The prawns are marinated in a spicy glaze and then cooked until they are just cooked through. The result is a dish that is both flavorful and delicious.

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