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Spicy Shrimp with Asian Apricot Dipping Sauce

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Ingredients

  • 24 extra-large shrimp (about 1 pound, 21 to 26 count), peeled with tails on
  • 1/4 teaspoon rec chili flakes (1/2 teaspoon for extra spicy)
  • 1 teaspoon minced garlic (1 clove)
  • 2 teaspoon olive oil
  • 1/4 cup reduced-sugar apricot jam
  • 2 tablespoon reduced-sodium soy sauce
  • 1 tablespoon natural rice wine vinegar
  • 1 teaspoon ketchup
  • 1/2 teaspoon sesame oil
  • chopped cilantro for garnish

Details

Servings 6

Preparation

Step 1

Place the shrimp in a medium bowl and toss thoroughly with chili flakes, garlic, and olive oil. Set aside

In a small microwavable serving bowl, combine the jam, soy sauce, vinegar, ketchup and sesame oil. Mix well. (The jam will not completely mix in.) Microwave for 30-45 seconds, or until jam melts. Remove, stir and set aside.

Spray a large nonstick saute pan with cooking spray and place over high heat. when the pan is hot, lay the shrimp in the pan, leaving space around each shrimp. (This will need to be done in two batches.) Sear for 1 to 1 1/2 minutes per side, pressing down on the shrimp as necessary to ensure nice browning.

Place the sauce in the middle of a platter and surround it with the shrimp.

Garnish with the chopped cilantro.

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