Shrimp in hot glaze
4 servings
55 minutes
Shrimp in spicy glaze is a true symphony of Mexican flavors. The spicy, smoky glaze made from jalapeño and adobo adds zest to the shrimp, while lime and cilantro provide freshness and balance. This dish is a harmony of contrasts: the sweetness of brown sugar softens the heat of the pepper, and juicy shrimp fried to a golden crust absorb the rich aromas of the sauce beautifully. Historically, such spice combinations are characteristic of Mexican cuisine, known for its bold culinary experiments. Shrimp in this glaze is perfect for evening gatherings; they can be served as a standalone dish or with tortillas and fresh vegetables. It's an ideal choice for lovers of vibrant flavors and unforgettable gastronomic experiences.
1
For the glaze, mix chopped jalapeño, adobo sauce, brown sugar, lime juice, and chopped cilantro in a small bowl.
- Jalapeno pepper: 1 piece
- Adobo sauce: 2 teaspoons
- Brown sugar: 4 teaspoons
- Chopped cilantro (coriander leaf): 2 tablespoons
- Lime juice: 2 tablespoons
2
Heat 1 tablespoon of oil in a shallow pan over high heat. In a bowl, mix the peeled shrimp, salt, pepper, and a pinch of sugar. Place half of the shrimp in the pan in a single layer and fry for about 2 minutes, stirring constantly. Transfer to a paper towel to remove excess fat. Repeat with the remaining shrimp.
- Large tail-on prawns: 1 kg
- Salt: to taste
- Ground black pepper: to taste
- Brown sugar: 4 teaspoons
- Vegetable oil: 2 tablespoons
- Vegetable oil: 2 tablespoons
3
When will the last batch of shrimp be ready, return the previous ones to the pan, add glaze, stir, and cook for another 2-3 minutes. Serve immediately.
- Adobo sauce: 2 teaspoons
- Brown sugar: 4 teaspoons
- Chopped cilantro (coriander leaf): 2 tablespoons
- Lime juice: 2 tablespoons
