Total Time
30mins
Prep 20 mins
Cook 10 mins

A very exciting recipe! It was wonderful and we all had to have seconds! We made this pre-long weekend, so we could test it! Right! Cooking Light Magazine, May 2008 edition. 15 minutes cooling time.

Ingredients Nutrition

Directions

  1. Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap.
  2. Microwave at HIGH 40 seconds or until sugar dissolves.
  3. Cool.
  4. Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt.
  5. Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade or preserves, and 1 teaspoon oil in a large bowl, stirring with a whisk.
  6. Add shrimp to bowl; toss to coat.
  7. Marinate shrimp in refrigerator 15 minutes, tossing occasionally.
  8. Remove shrimp from bowl, reserving marinade.
  9. Thread 3 shrimp onto each of 8 (8-inch) wooden skewers.
  10. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
  11. Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
  12. Combine cabbage and remaining ingredients in a large bowl.
  13. Drizzle fish sauce mixture over cabbage mixture; toss well to coat.
  14. Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.

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