Maple Mustard Glazed Shrimp

Maple mustard shrimp is a low-maintenance, quick cooking dish dependent on buying shrimp already cleaned. The glaze takes a mere 5 minutes to throw together and the trip under the broiler less than 10.

We all need more of these no-fuss recipes in our lives! Recipes with wildly delicious big flavors.

The glaze is slightly sweet and a little tangy with maple syrup, butter, Dijon mustard, red wine vinegar and Worcestershire sauce. If you have the extra time allow the shrimp to soak up the glaze for an hour or two before broiling. You can also grill these in a grill pan or threaded on skewers.

I served my shrimp over fresh kale sautéed in garlic and couscous: a tiny, round pasta that cooks in 5 minutes. Talk about simple. All that couscous requires is a little hot water and a few minutes to work its magic. A fluff of the fork and you have a versatile grain-like pasta that is indescribably good.

Especially when it soaks up all that tasty finger-licking glaze. The starring attraction.

Maple Mustard Glazed Shrimp

Rating: 51

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: 4 servings

Maple Mustard Glazed Shrimp

Maple mustard shrimp is a low-maintenance, quick cooking dish with a sweet and tangy glaze.


1 + 1/2 pounds medium or large raw shrimp, deveined
1/4 cup maple syrup (I used grade B)
4 tablespoons butter, melted
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
fresh black pepper and coarse salt
fresh chopped parsley, cilantro or green onion, for garnish


  1. 1 - 2 hours before cooking: In a bowl big enough to hold the shrimp whisk together the syrup, butter, mustard, vinegar, Worcestershire sauce, and 1/2 teaspoon black pepper. Add the shrimp and toss to coat. Refrigerate.
  2. With oven rack in the middle preheat broiler. Grease a large, rimmed baking sheet. Spread the shrimp out in one layer and pour any excess glaze over them. Sprinkle lightly with salt.
  3. Broil until shrimp start to curl and turn opaque 4 - 8 minutes depending on their size. Sprinkle with garnish and serve immediately.
  4. Serving suggestion: w/ sauteed greens and couscous, rice, quinoa or polenta.


Adapted from Food Network

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  1. says

    That maple-mustard combo is one of my favorites! You just can’t go wrong with it, especially when you’re throwing it over kale!

  2. says

    I love shrimp and I recently discovered maple syrup. That sauce looks very appetizing, it tickles me a lot :) Bye dear, have a good day

  3. says

    Yum – so much flavor going on in this dish. I like this because it doesn’t use as much butter as some other shrimp dishes that I love so much. My husband would like this one a lot!

    • says

      You could probably cut the butter in half if you wanted to Becki! I don’t think it would affect the flavor that much.

      • says

        Oh no – 4 tablespoons is no biggie. I have a shrimp BBQ recipe that uses 2 sticks of butter and Jim was just like “that is ridiculous!” Plus, I think your recipe has more flavor anyways:-)…

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