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A sweet and spicy Pan Asian Glaze is brushed over top before serving. Plump shrimp are threaded onto skewers then grilled until smokey and sizzling. A sweet and spicy Pan Asian Glaze is then brushed over top before serving. I scaled the recipe back, traded some white sugar for honey, then added red chili pepper flakes for a nice kick. I could have eaten of these smokey-sweet shrimp! Start with the Pan Asian Glaze, which is made with mostly fridge and pantry staples: soy sauce, oyster sauce, ketchup, lemon juice, and water.


Copycat Bonefish Grill Pan Asian-Glazed Shrimp




BONEFISH GRILL'S PAN ASIAN SIGNATURE SAUCE | Homestead Recipes | Copy Me That
Hi, this web browser has Javascript disabled. As a result, several features will be disabled. In a bowl, thoroughly combine the soy sauce, ketchup, oyster sauce, lemon juice and water and add to saut? Bring the mixture to a slow boil, then slowly add sugar over low-med heat for about 5 minutes. Disclaimer: Nutrition facts are derived from linked ingredients shown at left in colored bullets and may or may not be complete.



Pan Asian Sauce Recipes
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