Grilled Shrimp with Carrot Glaze and Charred Vegetables
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Easy
This is one of my go to meals when I want something that feels impressive but actually comes together in just thirty five minutes. The shrimp cook so quickly that you'll have dinner on the table before you know it, and the carrot glaze brings this sweet and savory depth that makes the whole dish feel restaurant quality. Plus, carrots are packed with beta carotene which is wonderful for your eyesight, so you're getting nutrition alongside serious flavor. The charred vegetables add a nice smoky contrast, and honestly, once you have the glaze made, the hard part is done. It's such a satisfying way to eat healthy without any fuss.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 4 mediumcarrots(1 cup chopped for glaze, 2 cups sliced into batons)
- 4 tbspolive oil
- 3garlic cloves(minced)
- 1 tbspfresh ginger(minced)
- 3 tbsplow-sodium soy sauce
- 2 tbsprice vinegar
- 1½ tbsphoney
- 3scallions(white and light green parts only)
- 1 tbspsesame seeds(toasted)
- ½ tspsea salt
- ¼ tspblack pepper
Detail level
Instructions
- 1
Make the carrot glaze by adding chopped carrots, minced garlic, and ginger to a small saucepan with 1 tablespoon olive oil. Sauté over medium heat for 4 minutes until softened and fragrant.
Tip: Chop the carrots small so they break down quickly into a smooth glaze.
- 2
Pour in soy sauce, rice vinegar, and honey to the carrot mixture. Simmer for 5-6 minutes until the carrots are very soft and the liquid reduces by half, creating a syrupy glaze.
Tip: Stir occasionally to prevent sticking and help the carrots break down naturally.
- 3
Blend the glaze using an immersion blender or transfer to a regular blender until smooth. Strain through a fine mesh sieve if desired for extra refinement. Season with salt and pepper. Set aside and keep warm.
Tip: A smooth glaze coats the shrimp more evenly, but a chunky version works beautifully too.
- 4
Pat the shrimp dry with paper towels and toss with 1.5 tablespoons olive oil, salt, and pepper. Let sit at room temperature for 5 minutes.
Tip: Dry shrimp will develop better color and char on the grill without sticking.
- 5
Preheat your grill to high heat (around 450°F) and oil the grates well to prevent sticking.
Tip: Use a grill brush or foil ball dipped in oil to coat the grates thoroughly.
- 6
Grill shrimp for 2-3 minutes per side until pink and cooked through. Transfer to a plate and brush generously with the warm carrot glaze.
Tip: Don't move the shrimp around—let them sit to develop a beautiful sear with grill marks.
- 7
Toss carrot batons with 1 tablespoon olive oil, salt, and pepper. Grill in a grill basket or on skewers for 4-5 minutes, stirring occasionally, until caramelized and tender-crisp.
Tip: Carrot batons grill beautifully in a basket—they'll get charred edges while staying slightly crunchy.
- 8
Char the scallions on the grill for 1-2 minutes per side until wilted and lightly blackened. Slice into 2-inch pieces.
Tip: Charred scallions add a beautiful smoky element that complements the sweet glaze.
- 9
Arrange shrimp, carrot batons, and charred scallions on serving plates. Drizzle with extra carrot glaze and top with toasted sesame seeds.
Tip: Serve immediately while everything is still warm and the glaze is glossy.
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