Sarasota's Sweet and Spicy Grilled Shrimp

Name: Sarasota's Sweet and Spicy Grilled Shrimp
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 4-6 1/3-1/2 lb servings, 4-6 serving(s)
Ingredients: 2 lbs shrimp (large or extra large shrimp, peeled and tails on); 4 teaspoons chili powder; 2 tablespoons brown sugar; 2 teaspoons honey; 1 tablespoon ground cumin; 1/2 teaspoon ground cinnamon; 2 tablespoons orange juice; 2 tablespoons olive oil; 1/2 teaspoon garlic, minced; salt; pepper; 1/2 cup butter; 2 tablespoons fresh orange juice; 1 teaspoon minced garlic

Submitted by SarasotaCook

"This is so quick and easy, and makes a great family style dinner. For a dipping sauce, I don't think one is needed, but a few of my friends like it when I serve it with a garlic orange butter sauce. I simply melt some butter (1/2 cup), minced garlic (1 teaspoon), and some fresh orange juice (1 tablespoon). For my sides - a fresh creamy coleslaw and some chili fries. A few potatoes cut in wedges and mixed with some oil and seasoning makes for great healthy fries compared to fried or even store bought ones."

Download

Ready In:: 2hrs 10mins
Ingredients:: 14
Yields:: 4-6 1/3-1/2 lb servings
Serves:: 4-6

ingredients

2 lbs shrimp (large or extra large shrimp, peeled and tails on)
4 teaspoons chili powder
2 tablespoons brown sugar
2 teaspoons honey
1 tablespoon ground cumin
¹⁄₂ teaspoon ground cinnamon
2 tablespoons orange juice
2 tablespoons olive oil
¹⁄₂ teaspoon garlic, minced
salt
pepper
Orange Butter Sauce (Optional)
¹⁄₂ cup butter
2 tablespoons fresh orange juice
1 teaspoon minced garlic

directions

Marinade -- I just add all the ingredients to a large baggie, close and shake. Add your shrimp and marinade at least 1 hour, up to 2 but no more. The chili spice is very strong.
Grill -- A couple of options. You can can use a grill pan inside, or an outside grill, broiler, you can also pan saute. But if you pan saute, cook on a fairly high heat and quickly so they get a nice brown color. Just cook until they start to curl and begin to turn pink. They take only a couple of minutes, and remember, once you remove the shrimp from the heat, they will continue to cook for another minute. You don't want tough over cooked shrimp.
Serve -- Just serve on a big platter with your favorite sides. If you want the dipping sauce -- just heat up the butter, orange juice and garlic in the microwave and serve. That easy.

Questions & Replies

Got a question? Share it with the community!

Reviews

Eh... it was okay. I don't think my tastes particularly liked the cinnamon in the recipe. I don't think I'll make it again, but I'll use the broil method and maybe do it without the cinnamon.

MelissaO

RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

View Full Profile