Glazed Maya Shrimp With Carrot-Ginger Sauce Recipe

Name: Glazed Maya Shrimp With Carrot-Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup honey; 1/2 teaspoon ground coriander; 1/2 piece star anise; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cloves; 1/2 stick cinnamon; 3 tablespoons lemon juice; 1 1/2 teaspoons grated fresh ginger; 1/2 teaspoon minced garlic; 3 1/2 packed tablespoons fresh cilantro; 2 tablespoons rice wine vinegar; 2 tablespoons ketchup; 1 tablespoon soy sauce; 2 cups fresh carrot juice; 1 tablespoon ginger juice; Salt and freshly ground black pepper; Extra virgin olive oil; 8 jumbo Maya shrimp, peeled and deveined; 1/2 cup cooked cranberry or other beans; 1/2 cup blanched, chopped bok choy; 1/2 cup peeled, diced jicama

Servings: persons

3/4 cup honey
1/2 teaspoon ground coriander
1/2 piece star anise
1/4 teaspoon ground cumin
1/4 teaspoon ground cloves
1/2 stick cinnamon
3 tablespoons lemon juice
1 1/2 teaspoons grated fresh ginger
1/2 teaspoon minced garlic
3 1/2 packed tablespoons fresh cilantro
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon soy sauce
2 cups fresh carrot juice
1 tablespoon ginger juice
Salt and freshly ground black pepper
Extra virgin olive oil
8 jumbo Maya shrimp, peeled and deveined
1/2 cup cooked cranberry or other beans
1/2 cup blanched, chopped bok choy
1/2 cup peeled, diced jicama

1
In a small saucepan, combine honey, coriander, star anise, cumin, cloves, cinnamon, 1 tablespoon lemon juice, ginger, garlic, 1 1/2 tablespoons cilantro, vinegar, ketchup and soy sauce.
2
Bring to a simmer, and reduce until syrupy, about 25 minutes.
3
In a small saucepan, combine carrot and ginger juices and remaining cilantro.
4
Bring to a simmer, and reduce by three-quarters.
5
Remove from heat, strain and season with salt and pepper.
6
Preheat oven to 350 degrees.
7
Preheat a grill or large skillet.
8
Lightly oil shrimp, and season with salt and pepper.
9
Grill or sear until barely pink, 1 to 2 minutes each side.
10
Transfer to baking sheet, brush with honey glaze.
11
Bake until just firm, about 5 minutes.
12
Heat 1 tablespoon oil in heavy skillet over medium-high heat.
13
Add beans, bok choy and jicama, and saute until hot.
14
Stir in remaining lemon juice.
15
Divide among 4 plates.
16
Interlock two shrimp, and place on top.
17
Sauce edge of plate; serve immediately.

498

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3/4 cup honey, 1/2 teaspoon ground coriander, 1/2 piece star anise, 1/4 teaspoon ground cumin, and more.

Yes, Glazed Maya Shrimp With Carrot-Ginger Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Glazed Maya Shrimp With Carrot-Ginger Sauce

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