We're reviving one of our most popular crowd-pleasing appetizers, courtesy of Chef Chris Squire. It's always a phenomenal hit.
Serve either cold as an easy make ahead appetizer, or warm over steamed rice or noodles as a sit-down starter.
Marinade
¼ cup fresh cilantro, chopped
¼ cup green onion, minced
2 tbsp garlic, finely minced
1 tbsp ginger, finely minced
1 tsp orange zest
½ cup orange juice
¼ cup hoisin sauce
2 tbsp soy sauce
2 tbsp honey
1 tbsp sesame oil
1 tbsp Asian chili sauce
1 tbsp white sesame seeds, toasted
Shrimp
1 lb raw large shrimp, peeled and deveined
1
In a bowl, combine all of the marinade ingredients (except shrimp).
2
Either saute, boil or grill the shrimp and toss in the marinade.
3
Serve. Yum!
— View all recipes —
Ingredients
Marinade
¼ cup fresh cilantro, chopped
¼ cup green onion, minced
2 tbsp garlic, finely minced
1 tbsp ginger, finely minced
1 tsp orange zest
½ cup orange juice
¼ cup hoisin sauce
2 tbsp soy sauce
2 tbsp honey
1 tbsp sesame oil
1 tbsp Asian chili sauce
1 tbsp white sesame seeds, toasted
Shrimp
1 lb raw large shrimp, peeled and deveined