Sweet and Spicy Shrimp

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The maple syrup and hot sauce combo hits just the right notes of sticky sweet and spicy heat, with smoked paprika and garlic adding a savory punch to jumbo shrimp cooked on the griddle.

Prep Time15

Cook Time10

Course: Fish & Seafood

Cuisine: American

Keyword: Blackstone shrimp, maple glaze

Servings:

Calories: 309kcal

Ingredients

1 pound jumbo shrimp peeled and deveined
1 cup pure maple syrup
2 tablespoons hot sauce Louisiana or your favorite brand
2 tablespoons minced garlic
1 tablespoon smoked paprika
½ teaspoon kosher salt

Instructions

In a small pan, mix maple syrup, hot sauce, minced garlic, smoked paprika and kosher salt.
Cook over medium heat, bring mixture to a boil. Remove from heat and reserve 1/4 cup for serving and set aside.
Preheat the griddle over medium-high heat and add a thin layer of beef tallow or avocado oil.
Pat shrimp dry with paper towels.
Place shrimp on the hot griddle in a single layer. Cook for 2-3 minutes per side or until they are pink and slightly charred on the edges.
Once the shrimp are cooked through, place in the sauce and toss to coat. Scoop the shrimp back onto the griddle, cooking 1- 2 minutes until sauce adheres to the shrimp.
Serve immediately with a drizzle of extra sauce.

Notes

Stovetop Instructions: No griddle? No problem. Heat a large cast iron skillet over medium-high heat. Add oil and cook the shrimp the same way, working in batches if needed. Once cooked, reduce heat slightly before adding the sauce to prevent burning.
Storage: Let shrimp cool completely before storing in an airtight container. Refrigerate for up to 3 days.
Reheating Shrimp: Reheat gently in a skillet over low heat with a splash of oil or extra sauce to keep them from drying out.
Sauce Tips: The sauce can be made ahead and stored separately in the fridge for up to 1 week. It also works great as a glaze for chicken or salmon.

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