Spicy Volcano Shrimp

"Yummy and light. Serve with a green salad, rice and some fresh melon or other fruit"
 
Download
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by PanNan photo by PanNan
Ready In:
20mins
Ingredients:
10
Serves:
2
Advertisement

ingredients

Advertisement

directions

  • If shrimp are frozen thaw overnight in refrigerator.
  • Place remaining ingredients in a large skillet, bring to a boil and simmer for five minutes.
  • Add shrimp, simmer for 5 minutes or until shrimp are opaque and pink.
  • Serve over hot rice.
  • Sprinkle with sesame seeds or peanuts.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Excellent recipe - I followed the recipe exactly using Plum jam/jelly. Great blend of flavore just right amount of "Hot" Loved it. Thanks for posting
     
  2. We really enjoyed this! The spices sounded like a lot - and we love spicy food - so I cut the chilli powder to 1 tsp and the pepper flakes to a 1/4 tsp. The blend of spicy yet sweet was just right and the consistency was perfect, coating the shrimp nicely. I used orange marmalade jelly, topped the shrimp with toasted sesame seeds and served them on basmati rice. Yum! And one pot cooking to boot! As Dollface65 suggested, adding broccoli should work well. Thanks for a great recipe!
     
  3. Followed the recipe as written, was very good. Served as a finger type food instead of with the rice as written. Next time I will add brocolli, thicken sauce a little with cornstarch and serve over rice.
     
  4. This recipe came together very quickly, and made a beautiful presentation. I was concerned about the amount of red pepper flakes for 2 servings, so I cut it in half. It was still very spicy, but about right for us - and we love spicy food. The combination of chili powder and the sweet Asian flavors didn't work for us. Next time I think I'll try leaving out the pepper flakes and chili powder, and using some Sambal Oelek instead.
     
Advertisement

Tweaks

  1. This recipe came together very quickly, and made a beautiful presentation. I was concerned about the amount of red pepper flakes for 2 servings, so I cut it in half. It was still very spicy, but about right for us - and we love spicy food. The combination of chili powder and the sweet Asian flavors didn't work for us. Next time I think I'll try leaving out the pepper flakes and chili powder, and using some Sambal Oelek instead.
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes