1/2 cup light coconut milk*
4 teaspoons Tabasco Original Red Sauce
2 teaspoons soy sauce
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice (from about 2 large limes)
1 pound large (31-40 count) shrimp, peeled and deveined (you can use fresh or frozen, thawed shrimp)
3/4 pound 1 inch-cut pineapple chunks
Canola oil, for grilling
Freshly chopped cilantro and/or green onion, for serving
In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.
1 stalk lemongrass, finely chopped
2 small red chilies,chopped
1 tsp ground coriander
1 cup coconut milk
16 jumbo shrimp, peeled, deveined, tails intact
16 bamboo skewers, soaked
Oil, for brushing
1/2 pineapple, peeled, finely chopped
1 cucumber, seeded, finely chopped
1 long red chili, sliced
1 lime, finely grated zest and juice
1/4 cup rice vinegar
1 tsp fish sauce
1 tsp sugar
4.5 oz roasted unsalted peanuts, chopped
Combine lemongrass, chili and coriander in a mortar and pound with the pestle until a paste forms. Transfer to a bowl and stir in coconut milk.
Arrange shrimp in a shallow dish. Pour over marinade, turning to coat. Chill, covered, 2 hours.
Meanwhile, to make salsa: In a large bowl, combine all salsa ingredients except peanuts. Chill until required. Add peanuts just before serving.
Thread each shrimp lengthwise on a skewer. Preheat a grill or grill pan on medium. Brush lightly with oil. Cook shrimp for 4-5 minutes, turning, until just cooked through. Serve with salsa.
1 1/2 tablespoons honey
1 teaspoon lemon juice
1/4 teaspoon salt
3 dashes cayenne pepper
1 1/2 tablespoons olive oil
4 cloves garlic, minced
12 oz shrimp, shelled and deveined, tail on
1 tablespoon salted butter
1 teaspoon chopped parsley
Mix the honey, lemon juie, salt and cayenne pepper in a small bowl. Stir to combine well.
Heat up a skillet (cast-iron preferred) and add the olive oil. Saute the garlic, then add the shrimp. Use a spatula to toss the shrimp on the skillet, then add in the honey mixture. Continue to cook the shrimp until they are nicely caramelized. Add in the butter, stir to blend well with the shrimp. Add the chopped parsley, turn off the heat and serve immediately.
2 pounds shrimp
½ cup orange marmalade
¼ cup low sodium soy sauce
2 Tbs fresh orange juice
1 Tbs finely minced onion
1 scallion – chopped (half reserved for garnish)
2 tsp olive oil
2 tsp agave syrup
1 tsp chili paste
1 tsp cornstarch
½ tsp onion powder
Heat 2 teaspoons olive oil in small sauce pan over medium heat. When oil just shimmers, add onion, onion powder, scallion, and chili paste and cook until fragrant, less than a minute.
Immediately add marmalade, agave, and soy sauce to skillet. Allow to bubble for 1 minute.
Meanwhile, use small whisk to combine the fresh orange juice and 1 teaspoon cornstarch in small bowl. Add slurry to skillet and whisk continuously for 1 final minute until sauce is thick. Set aside.
Sauté shrimp in oil in wok over medium heat. Fry shrimp until orange, curled, and slightly crisp, about 2 minutes. Drain excess liquid.
Toss shrimp with orange sauce. Garnish with fresh scallions. Serve over plain white rice.