By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 8
277 cal · 770 min
Spicy Glazed Shrimp
Recipe GLPR613f4ce046a377
Rate this recipe
Average rating: 4.3 (1)
Succulent large shrimp coated with a rich, smooth spiced glaze made from paprika, cayenne, garlic, and tomato paste, seared until the glaze caramelizes on the outside. Each shrimp is butterflied through the tail to create an elegant presentation, then garnished with fresh basil. Serve warm or at room temperature as an impressive main course.
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Ingredients
2 tbsp paprika
2 stick butter
10 clove garlic cloves, peeled
1½ tbsp cayenne pepper
½ cup tomato paste
1 tbsp sugar
2 tbsp salt
16 large large shrimp, peeled and deveined, tails on
2 tbsp cooking oil
16 leaf fresh basil leaves, for garnish
Directions
In a heatproof bowl, combine the paprika, cayenne pepper, garlic cloves, tomato paste, sugar, and salt. Set the bowl over a pot of gently boiling water (double-boiler method) and stir occasionally until the butter is completely melted and blended into the mixture, about 5 to 8 minutes. Transfer the warm mixture to a food processor or high-powered blender. Blend on high speed for 2 to 3 minutes, scraping down the sides as needed, until the glaze becomes completely smooth and uniform in color. Transfer to a container, cover, and refrigerate overnight (or at least 8 hours) before using.
Prepare each shrimp by making a small, shallow incision along the curved outside edge of the shrimp's back, roughly 1 inch from the tail. Using the natural curve of the shrimp body, carefully push the tail tip up through the incision you've made. Gently pull the tail all the way through so that it extends out from the slit, creating a loop with the tail serving as a handle or toothpick. Repeat with all 16 shrimp.
Pour the cooking oil into a large sauté pan and heat over high heat until it shimmers and just begins to smoke, about 2 minutes. The oil should coat the bottom of the pan. Carefully add 8 of the prepared shrimp to the hot pan in a single layer. Cook, stirring and flipping constantly, for 2 to 3 minutes until the shrimp turn opaque throughout and reach an internal temperature of 145°F. Add 2 heaping tablespoons of the prepared glaze to the pan with the shrimp and stir constantly for 1 to 2 minutes to evenly coat all pieces and allow the glaze to lightly caramelize on the surface. Transfer the glazed shrimp to a serving plate. Wipe out the pan with paper towels and repeat the cooking and glazing process with the remaining 8 shrimp and another 2 heaping tablespoons of glaze.
Once all shrimp are cooked and glazed, garnish each piece by carefully inserting a fresh basil leaf into the tail incision. Serve the shrimp warm or at room temperature.
Comments
This is a strong fit for Charlotte given our coastal shrimp access and the straightforward pantry ingredients, but the stated 770-minute time is absurd—realistically this cooks in 15 to 20 minutes once shrimp and pantry staples are on hand. Cost per serving runs $3 to $4 depending on shrimp price, which is reasonable for a protein-forward dish. The glaze uses butter and tomato paste to build flavor without exotic additions, and all ingredients are stocked at Harris Teeter, Food Lion, Kroger, or Walmart. The caveat is that shrimp does not keep well as a leftover and is best eaten same-night, and the recipe lacks vegetable bulk, so you'll want a side grain or salad to round out the meal for a family of eight.
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