Cranberry-Maple Glazed Shrimp Skewers
These Cranberry-Maple Glazed Shrimp Skewers are a delightful balance of sweet and savory, perfect for a quick appetizer or light meal. Tender shrimp are coated in a vibrant cranberry-maple glaze, then grilled, baked, or pan-fried to perfection.
Equipment
- Paper towels
- Small saucepan
- Medium bowl
- Bamboo or metal skewers
- Grill (optional)
- Oven (optional)
- Baking sheet (optional)
- Large skillet (optional)
- Brush
Ingredients
Main Ingredients
- 1.5 pounds large shrimp peeled and de-veined, tails on or off
- 1 tablespoon olive oil
- Bamboo skewers or metal skewers (soaked in water for 30 minutes)
Cranberry Glaze
- 1 cup whole berry cranberry sauce (canned or homemade)
- 2 tablespoons orange juice
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- red pepper flakes Pinch (optional)
Seasoning & Garnish
- Salt to taste
- Black pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions
Preparation
- Rinse and thoroughly pat dry the shrimp.
Making the Glaze
- In a small saucepan, combine glaze ingredients and simmer for 5-7 minutes until slightly thickened, then remove from heat.
Assembly
- Toss shrimp with olive oil, salt, and pepper, then thread onto skewers.
Cooking (Choose One Method)
- Preheat and oil grill, then cook skewers for 2-3 minutes per side until opaque.
- Preheat oven to 400°F (200°C), arrange skewers on a parchment-lined baking sheet, and bake for 8-10 minutes, flipping halfway.
- Heat olive oil in a large skillet and pan-fry skewers in batches for 2-3 minutes per side until opaque.
Finishing Touches
- Immediately glaze cooked skewers with cranberry sauce and garnish with herbs if desired, then serve.
Notes
The cranberry glaze can also be made ahead of time and stored in the refrigerator. Ensure bamboo skewers are adequately soaked to prevent burning.