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Sweet & Spicy Sugarcane Shrimp


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Rate this recipe 4.5/5 (24 Votes)


  • 1 1/4 pound Hawaiian white sugarcane shrimp, peeled
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon salt (optional)
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon dark brown sugar
  • 1/4 teaspoon dry mustard
  • freshly squeezed juice from one orange



Step 1

Combine cinnamon, black pepper, salt, cayenne, brown sugar and mustard; mix well.

Coat the shrimp with the spice mixture. Place the shrimp and any remaining spice mixture in a plastic bag or covered bowl. Refrigerate at least 15 minutes and up to 24 hours.

Preheat broiler or grill. If broiling, line a baking sheet with foil and arrange the shrimp on the baking sheet. Broil shrimp in the middle of the oven until cooked, about 6 minutes or until opaque.

If grilling, cook shrimp over hot coals until opaque, about 2 to 3 minutes on each side. Watch carefully so you don't overcook!

Drizzle juice sparingly over shrimp and serve with brown rice.

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