Prep 15 mins
Cook 6 mins
So simple, yet so tasty! Found this recipe in The Gourmet Cookbook. Serve as an appetizer or use the jumbo shrimp and serve as the entree!. A refreshing balance of hot and sour!
- 3 large garlic cloves, minced and mashed
- 1 1⁄8 teaspoons salt
- 1⁄2 cup fresh lime juice
- 1⁄4 cup orange marmalade
- 1⁄4 cup finely chopped fresh cilantro
- 4 tablespoons olive oil
- 1 tablespoon soy sauce
- 1⁄2 teaspoon red pepper flakes (adjust to taste)
- 1⁄2 teaspoon fresh ground black pepper
- 1 lb large shrimp, peeled and deveined (20-24 to the pound)
- Mix together garlic and 1 teaspoon salt.
- Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt and pepper in a small bowl.
- Transfer 1/3 of mixture to small serving bowl and reserve for dipping sauce.
- Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air.
- Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
- Drain shrimp and gently pat dry.
- Shrimp can be cooked on the girll or. . .
- Pan Fried:
- Heat 1 1/2 teaspoon oil in a large non-stick skillet over moderately high heat.
- Add half of shrimp and cook, turning occasisionly until shrimp is cooked through, about 3 minutes total.
- Tranfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil.
- Garnish with cilantro and serve with dipping sauce.
Delicious! Didn't make a single change to the recipe. Will definitely make again
I would like to thank Galley Wench for posting this recipe. This is one of those recipes where you don't alter a single ingrediant. Make it exactly as instructed. If you pan fry it, turn your heat up as hot as you dare but you are much better off grilling it super hot and getting sear marks on the shrimp. Fantastic taste and flavor. Made for New Years Eve party with a Mexican theme.
We enjoyed the intense flavors of this dish, but felt it overpowered the shrimp. Which we didn't really taste. I pan fried mine and wish I had grilled them. I served with steamed broccoli and rice pilaf. My shrimp were a bit smaller, I used 31-40 count. I cut the recipe in half serving 2 people with 8 shrimp each. Made for Top Favorites of 2009 tag game. Thanks for posting. :)