Looking for an Asian inspired dish with a twist? Look no further. These roasted shrimp have the classic Asian flavors of soy and ginger with the unique addition of agave nectar. This is a fast and versatile seafood entrée – the shrimp can be roasted in the oven or grilled, with equally delicious results, and they are cooked to perfection in less than 10 minutes. Roasted Shrimp with Agave-Ginger-Soy Marinade has been in my cooking repertoire since I first saw the recipe in a 1998 issue of Fine Cooking magazine. The original recipe calls for honey instead of agave but several years back, when agave nectar was all the rage, I started substituting agave for honey and I have been making this dish that way ever since.
A bowl of jasmine rice is the perfect accompaniment to Roasted Shrimp with Agave-Ginger-Soy Marinade. Sautéed snow peas would also complement this dish nicely.
The magic of shrimp is that once cooked they taste great hot or cold and these shrimp are no exception. Serve leftovers cold or at room temperature with a little soy dipping sauce on the side.
- ¼ cup soy sauce
- 1 clove garlic, finely chopped
- 1½ Tablespoons olive oil or avocado oil
- 1 Tablespoon agave nectar
- 1½ teaspoons dry mustard
- 1½ teaspoons fresh ginger, finely chopped
- 1½ pounds jumbo shrimp, peeled, cleaned, and deveined
- 3 scallions, thinly sliced
- Salt and pepper to taste
- Preheat the oven to 500 degrees. Make the marinade by whisking the first 6 ingredients together in a small bowl.
- Place the shrimp in another larger bowl and dry them well by patting with paper towels. Sprinkle them lightly with salt and pepper and toss around to ensure even seasoning. Pour the marinade over the shrimp and let them sit unrefrigerated for 5-10 minutes.
- Remove the shrimp one at a time and place them on a half sheet pan, 1 inch apart. Put the pan in the oven on the bottom rack and roast until the shrimp are cooked through, about 5-8 minutes. Sprinkle with scallions and serve.
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