Sesame Shrimp Hearts With Passion Sauce

"DARLING recipe received in an email from This is SO delicious and super fast to throw together. You totally don't have to make them into hearts, but they do make a great meal for your anniversary or for Valentines Day :) I have changed the recipe a bit, as you don't need near the butter they called for nor do you need near amount of sauce for the shrimp. I also used sugar free jelly with no problems!"
photo by januarybride photo by januarybride
photo by januarybride
photo by januarybride photo by januarybride
Ready In:




  • Preheat oven to 425°. Slice down back of shrimp, almost completely through with small knife. Gently spread and flatten.
  • Melt 4 tablespoons I Can't Believe It's Not Butter!® Spread in small saucepan over medium heat, then stir in ginger, citrus juices, salt and pepper. Dip each shrimp in the butter sauce and arrange shrimp cut-side up on lightly greased baking sheet. Bake 4-5 minutes or until shrimp turn pink.
  • Meanwhile, heat remaining 2 tablespoons Spread, jelly, vinegar and hot pepper sauce in 1-quart saucepan over medium-low heat, stirring frequently, until jelly is melted. Strain, if desired.
  • Arrange shrimp in heart shapes on sliced avocado, sprinkle with sesame seeds and drizzle with sauce to serve.

Questions & Replies

  1. Can I substitute the raspberry vinegar?


  1. I served this as a starter for my dinner party last night. Everyone really enjoyed it. I will make this again with these changes, because I wanted more prawn i will use whole precooked prawns with fresh lemon juice on them and I will add some ginger into the sauce. Thanks
  2. What a sweetheart of a recipe! Thanks JanuaryBride for the good-fat, sugar free version - just what I look for, which makes this recipe a keeper! This would be good just thrown together as a salad for sure, but the heart-shaped form is so sweet and perfect for valentine's day. Thank you!
  3. This was very tasty. I had made extra shrimp and put the shrimp, avocado, sauce and sesame seeds on Raw baby leaf Spinach and had it as finger food appetizer. So good both ways. I am sure you could make it into a salad and the sauce is great as a salad dressing.
  4. AWESOME! I have made this twice since last week! Love it, and so easy!
  5. Made a lovely dinner of this, paired with baked potatoes, green beans, and wine. If you live where you can get giant Florida Avocados (instead of the little Hass ones), I would do that. <br/><br/>I gave up on butterflying the shrimp quickly, but the recipe is very good with non-sliced shrimp, too. (I just told my beau to *imagine* that the shrimp look like little hearts.) I couldn't get raspberry vinegar at my local store, so I used raspberry vinagrette instead, and it turned out great. Also, using seedless strawberry jam meant I did not need to strain the sauce at all. Prepping the ginger mix ahead of time was a good choice, as this recipe was, for me, start to finish about 45 mins.



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