“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!”
20-24 hors d'oeuvres

Ingredients Nutrition


  1. Mix together garlic and 1 teaspoon salt.
  2. 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.
  3. Transfer 1/3 of mixture to small serving bowl and reserve for dipping sauce.
  4. Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air.
  5. Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
  6. Drain shrimp and gently pat dry.
  7. Shrimp can be cooked on the girll or. . .
  8. Pan Fried:
  9. Heat 1 1/2 teaspoon oil in a large non-stick skillet over moderately high heat.
  10. Add half of shrimp and cook, turning occasisionly until shrimp is cooked through, about 3 minutes total.
  11. Tranfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil.
  12. Garnish with cilantro and serve with dipping sauce.

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