1 of 5 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (312g) Recipe makes 2 servings |
||
| Calories 480 | ||
| Calories from Fat 95 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.6g | 16% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 3.3g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 258mg | 86% | |
| Sodium 2347mg | 97% | |
| Potassium 544mg | 15% | |
| Total Carbohydrate 60.7g | 20% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 49.2g | ||
| Protein 39.4g | 78% | |
people who like this recipe also like:
Baked Stuffed Tomatoes Topped With Mashed Potato
By: ~Rita~
By: Derf
Jamaican Short Ribs (Crock Pot)
By: Ed&Theresa
By: Jjortikka
By: JustJanS
Ingredients
- 12 ounces raw jumbo shrimp
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1 teaspoon minced garlic
- 1/2 cup orange marmalade or plum jelly
- 1 tablespoon chili powder
- 2 tablespoons chopped green onions
- 1 teaspoon red pepper flakes
- 1 teaspoon minced ginger
- 1 tablespoon toasted sesame seeds (optional) or chopped dry roasted peanuts (optional)
Directions
1
If shrimp are frozen thaw overnight in refrigerator.2
Place remaining ingredients in a large skillet, bring to a boil and simmer for five minutes.3
Add shrimp, simmer for 5 minutes or until shrimp are opaque and pink.4
Serve over hot rice.5
Sprinkle with sesame seeds or peanuts.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Spicy Volcano Shrimp recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Spicy
Featured Reviews for This Recipe
From: Bergy
On Apr 28, 2008
Excellent recipe - I followed the recipe exactly using Plum jam/jelly. Great blend of flavore just right amount of "Hot" Loved it. Thanks for posting
From: Chef #184530
On Mar 17, 2006
We really enjoyed this! The spices sounded like a lot - and we love spicy food - so I cut the chilli powder to 1 tsp and the pepper flakes to a 1/4 tsp. The blend of spicy yet sweet was just right and the consistency was perfect, coating the shrimp nicely. I used orange marmalade jelly, topped the shrimp with toasted sesame seeds and served them on basmati rice. Yum! And one pot cooking to boot! As Dollface65 suggested, adding broccoli should work well. Thanks for a great recipe!
From: dollface65
On Feb 5, 2006
Followed the recipe as written, was very good. Served as a finger type food instead of with the rice as written. Next time I will add brocolli, thicken sauce a little with cornstarch and serve over rice.
From: PanNan
On Feb 2, 2006
This recipe came together very quickly, and made a beautiful presentation. I was concerned about the amount of red pepper flakes for 2 servings, so I cut it in half. It was still very spicy, but about right for us - and we love spicy food. The combination of chili powder and the sweet Asian flavors didn't work for us. Next time I think I'll try leaving out the pepper flakes and chili powder, and using some Sambal Oelek instead.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved