Description
1 lb large shrimp, peeled and deveined
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
For the Glaze:
½ cup cranberry juice (unsweetened)
¼ cup pineapple juice
2 tbsp honey
1 tbsp soy sauce
1 tsp apple cider vinegar
1 clove garlic, minced
½ tsp grated fresh ginger
1 tsp cornstarch mixed with 1 tbsp water (slurry)
For Garnish:
2 tbsp chopped fresh cilantro
1 tbsp toasted sesame seeds
Directions:
In a small saucepan over medium heat, combine cranberry juice, pineapple juice, honey, soy sauce, apple cider vinegar, garlic, and ginger. Bring to a simmer.
Stir in the cornstarch slurry and cook for 2-3 minutes, stirring frequently, until the glaze thickens slightly. Remove from heat and set aside.
Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt, black pepper, and red pepper flakes.
Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
Pour the glaze over the shrimp and toss to coat. Cook for another 1-2 minutes until everything is well combined.
Remove from heat and garnish with fresh cilantro and sesame seeds. Serve hot with rice or vegetables. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 260 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Cranberry-Glazed Shrimp every time.
- Prepare the Glaze: In a small saucepan, combine the cranberry juice, pineapple juice, honey, soy sauce, apple cider vinegar, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat, stirring occasionally.
- Thicken the Glaze: Once simmering, give your cornstarch and water slurry a final stir and whisk it into the saucepan. Cook for 2-3 minutes, stirring constantly, until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside.
- Cook the Shrimp: Pat the shrimp dry with a paper towel. Heat olive oil in a large skillet over medium-high heat. Season the shrimp evenly with salt, black pepper, and red pepper flakes. Add shrimp to the hot skillet in a single layer.
- Sear the Shrimp: Cook the shrimp for 2-3 minutes without moving them to get a good sear. Flip each shrimp and cook for another 1-2 minutes on the second side, until they are pink and opaque throughout.
- Combine and Finish: Reduce the skillet heat to low. Pour the prepared glaze over the shrimp and gently toss to coat every piece evenly. Heat together for just 1-2 minutes to warm the glaze through.
- Garnish and Serve: Immediately remove the skillet from the heat. Transfer the shrimp to a serving platter, garnish with chopped fresh cilantro and toasted sesame seeds, and serve hot.
Serving Suggestions
This versatile dish pairs beautifully with several sides. For a classic meal, serve it over a bed of fluffy jasmine or brown rice to soak up the extra glaze. For a low-carb option, try it with cauliflower rice, zucchini noodles, or a simple stir-fry of bell peppers and snap peas. It also makes an excellent appetizer; serve the glazed shrimp on a platter with toothpicks for easy sharing.
How-to Summary
Create a sweet-tangy glaze by simmering juices, honey, soy, and aromatics, then thickening with a cornstarch slurry. Sear seasoned shrimp in a hot skillet until just cooked, then toss with the glaze to coat. Finish with fresh cilantro and sesame seeds for a vibrant, restaurant-quality dish ready in 20 minutes.
Frequently Asked Questions
Can I use frozen shrimp? Yes. Thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat them very dry before seasoning to ensure a proper sear.
What can I substitute for cranberry juice? Pomegranate juice is an excellent substitute, offering a similar tart-sweet profile. In a pinch, you can use orange juice, though the flavor will be different.
How do I know when the shrimp are done cooking? Shrimp are done when they turn from gray and translucent to a pinkish-white color and form a loose “C” shape. Overcooked shrimp curl tightly into an “O” and become rubbery.
Can I make the glaze ahead of time? Absolutely. Prepare the glaze up to 2 days in advance and store it in an airtight container in the refrigerator. Reheat gently in a saucepan, adding a splash of water if it has thickened too much.
Is there a substitute for the cornstarch slurry? You can use an equal amount of arrowroot powder mixed with water. Alternatively, let the glaze reduce without a thickener, but it will be thinner and more syrupy.
Common Mistakes to Avoid
- Overcrowding the Skillet: Adding too many shrimp at once steams them instead of searing them. Cook in batches if necessary.
- Overcooking the Shrimp: Shrimp cook very quickly. Add the glaze at the very end and only warm it through to prevent tough, rubbery shrimp.
- Not Patting Shrimp Dry: Excess moisture prevents proper browning. Always pat shrimp dry with paper towels before seasoning.
- Using Sweetened Juices: Using sweetened cranberry or pineapple juice can make the final dish cloyingly sweet. Stick to unsweetened varieties.
Conclusion
This Cranberry-Glazed Shrimp recipe is a perfect example of how a few simple, fresh ingredients can create a spectacular meal. The balance of sweet, tart, and savory flavors in the glaze complements the tender shrimp beautifully. With the detailed steps, tips, and common pitfalls outlined above, you’re equipped to execute this dish flawlessly. It’s an impressive yet surprisingly simple recipe that’s sure to become a quick favorite for busy weeknights or special occasions.