Recipe by ~Nimz~
A simple and delicious shrimp dish. The sauce can be made ahead of time. I decreased th marmalade after reading Kitz review because 1/2 cup was my typo. Should be 1/4 cup marmalade, but feel free to add more if you like it sweeter.
Top Review by abschick
Thanks for the great recipe. The sauce is not as thick as I want it to be because I used orange juice instead of marmalade. And I added some corn starch to thicken it. Great tasty sauce to shrimp. It is really creative.
- 2 teaspoons minced garlic
- 1⁄2 teaspoon minced ginger
- 1⁄4 cup orange marmalade
- 2 tablespoons rice vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon light soy sauce
- 1 tablespoon peanut oil
- 2 lbs large shrimp, peeled and deveined (16-20)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1⁄2 teaspoon pure chile powder
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon fresh ground black pepper
Directions See How It's Made
- For the Sauce:.
- In a small saucepan warm the peanut oil over medium heat.
- Add the ginger and garlic.
- Cook until golden brown, about 60 to 90 second, stirring often.
- Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted.
- Remove from heat and set aside at room temperature.
- If made ahead, warm the sauce over medium heat until the marmalade has melted again.
- In a large bowl mix the oil, salt, chile powder, paprika and pepper.
- Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
- Thread shrimp onto metal skewers or you can also use a fish basket.
- Heat grill to 500 to 550 degrees (high heat).
- With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once.
- Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.