A quick, glossy shrimp dish with a smoky maple glaze that comes together in one skillet.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 mins | 6–8 mins | 16–18 mins | 4 servings |
Intro
This pan-smart shrimp supper is built for busy nights. The maple-glazed finish adds a gentle sweetness that pairs with a smoky edge, while the pepper brings a bold kick. It’s all about a silky sauce, a quick sear, and a finish that coats every shrimp bite. Note: Total time is about 16–18 minutes.
The Best Core Ingredient for This Recipe
Fresh vs Frozen
- Fresh shrimp deliver a cleaner texture and a quicker, more uniform sear. Frozen can be a reliable fallback; thaw in cold water and pat dry before cooking.
Raw vs Cooked
- Raw shrimp are pale gray and translucent; they cook quickly and turn pink and opaque as they cook, with a gentle bite. Pre-cooked shrimp cook fast but can become chewy if overcooked; add them at the end just to heat through.
Size and Prep (peel on/off, tails on/off)
- Large (or jumbo) peeled and fully deveined shrimp give you a sizable bite and even cooking. If you only have smaller shrimp, reduce the glaze time slightly to prevent overcooking.
Other Ingredients (and Helpful Swaps)
- Tomatoes: They add acidity and brightness in some glazes, but this recipe shines without them. Swap tip: add 1–2 tbsp tomato paste to deepen the glaze if you want a richer sauce.
- Onion: Adds sweetness and depth. Swap tip: if you’re avoiding onions, skip or substitute with 1 small shallot for milder sweetness.
- Garlic: Builds the aroma backbone. Swap tip: roasted garlic can be stirred in at the end for a mellow, sweet note.
- Red Pepper: Provides warmth; not a must but a nice peppery lift. Swap tip: use a pinch of crushed red pepper or a few dashes of chili flakes for heat.
- Pasta: If you’re serving with pasta, it becomes a comforting, carb-forward plate. Swap tip: cauliflower rice or steamed broccoli are lighter bases.
- Herbs: Fresh parsley brightens the dish; swap tip: dried parsley works in a pinch (use 1/2 tsp).
Ingredients
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Shrimp, large, peeled and deveined — 1 lb (450 g)
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Pure maple syrup — 2 tbsp (30 ml)
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Smoked paprika — 1 tbsp (8 g)
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Ground black pepper — 1/2 tsp (1 g)
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Salt — 3/4 tsp kosher salt (about 3 g) — then adjust to taste
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Garlic, minced — 2 cloves
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Onion, finely minced — 1/4 cup (40 g)
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Olive oil — 1 tbsp (15 ml)
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Unsalted butter — 1 tbsp (14 g)
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Lemon juice — 1 tsp (5 ml)
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Fresh parsley, chopped — 2 tbsp (6–8 g)
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Pasta (optional, for serving) — 8 oz (225 g) spaghetti or linguine, cooked al dente
Directions
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Pat Shrimp Dry and Prep Aromatics (5 min) — Pat shrimp dry with paper towels; season lightly with salt and pepper. Mince garlic and finely dice onion.
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Sauté Aromatics (2–3 min) — In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until translucent and edges look glossy, about 2–3 minutes.
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Make Maple Pepper Glaze (1 min) — Stir in maple syrup, smoked paprika, and pepper. Simmer briefly to blend flavors and form a glossy glaze, about 1 minute.
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Cook Shrimp (2–3 min) — Increase heat to medium-high. Add shrimp in a single layer and sear until they curl and turn pink, about 2–3 minutes. The edges should be opaque and the surface glossy.
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Finish with Butter and Lemon (1 min) — Reduce heat to low. Add butter and lemon juice; swirl until the sauce coats the shrimp and becomes silky, about 1 minute. Taste and adjust with a pinch of salt if needed.
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Pasta Option and Timing (0–2 min prep) — If serving with pasta, cook 8 oz of pasta (spaghetti or linguine) in salted water for 8–9 minutes until al dente; drain and toss with a light drizzle of olive oil. Plate with the shrimp and spoon the glaze over top.
How to Store Leftovers
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or broth until warmed through, about 3–5 minutes. Do not leave leftovers at room temperature for more than 2 hours. Sauce can be frozen separately if desired.
What to Serve With Smoky Maple Pepper Shrimp
- Garlic-herb rice or quinoa: a warm, grain-based bed that soaks up the glaze nicely in 1–2 sentences.
- Steamed green beans with lemon zest: a crisp, bright side that contrasts the smoky-sweet shrimp.
- A simple arugula salad with citrus: adds a peppery bite and a fresh balance in 1–2 sentences.
Variations & Tips
- Spicier glaze: add 1/4 tsp cayenne or a pinch of chili flakes to the glaze for a heat kick.
- Creamier finish: swirl in 2 tbsp heavy cream or coconut cream after removing from heat for a silky sauce.
- Gluten-free option: serve over gluten-free pasta or cauliflower rice instead of traditional pasta.
- Canned or pre-cooked shrimp: if using pre-cooked shrimp, reduce sear time to 1–2 minutes and just warm through with the glaze.
- Fresh herbs: finish with a little chopped thyme or chives for a different aromatic note.
Enjoy Your Smoky Maple Pepper Shrimp
Savor the balance of smoky, sweet, and peppery in each bite. This Smoky Maple Pepper Shrimp shines as a weeknight hero, inviting you to return to the plate again and again. Enjoy the dish by itself or with a simple side to keep the comfort level high.