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Nutrition Facts
Serving Size 1 (205g) Recipe makes 4 servings
Calories 253
Calories from Fat 117		(46%)
Amount Per Serving		%DV
	Total Fat 13.1g	20%
	Saturated Fat 7.6g	37%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 158mg		52%
Sodium 209mg		8%
Potassium 343mg		9%
Total Carbohydrate 9.0g		2%
	Dietary Fiber 0.4g	1%
	Sugars 5.7g
Protein 17.8g		35%
detailed view... how is this calculated?

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Aussie Shrimp on the Barbie With Orange Ginger Sauce

Recipe #176060 | 14 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Chef PotPie
Jul 4, 2006

This sounds really good! Submitted for ZWT '06

SERVES 4 , 12 shrimp (change servings and units)

Ingredients

12 jumbo shrimp, shelled and deveined (tails intact.)
1/4 cup butter
1 cup freshly squeezed orange juice
2 tablespoons sherry wine
1 teaspoon orange zest
2 scallions, tops and white, minced
1 teaspoon gingerroot, freshly grated

Directions

1
Soak 12 long wooded skewers in water for 30 minutes.
2
Push skewers through shrimp lengthwise from top to tail, 1 shrimp per skewer.
3
Combine all other ingredients in saucepan and cook over low to medium heat, stirring, until butter is completely melted.
4
Dip skewered shrimp in orange sauce and position on oiled grill rack about 4 inches above the coals.
5
Baste liberally with sauce and grill for 2 minutes.
6
Turn shrimp over and baste again, cooking for another 2 minutes.
7
Smaller shrimp will be done at this point, but continue basting and turning larger shrimp until they are pink and cooked through.
8
Remove from heat immediately when done, as they will get tough if overcooked.
9
Use any remaining sauce for a dip for shrimp.

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Featured Reviews for This Recipe

From: Kim127

On Jun 3, 2007

Very tasty and easy recipe. We used the 21-30 count shrimp so only had to cook them about 7-8 minutes total. I really enjoyed the orange and ginger flavors together. Thanks Chef Pot Pie!

0 people found this review helpful

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From: AmandaInOz

On May 31, 2007

Very good! It was quite chilly this evening, so I took Mikekey's suggestion and sauteed the shrimp in the sauce then tossed them with some red peppers and served a dish of sauce on the side. They were fantastic! Next time I'll BBQ them. Thanks Chef Potpie!!

1 person found this review helpful

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From: Lavender Lynn

On May 22, 2009

I found this delicious but a little bit incomplete — in my humble opinion, the sauce needed something of a starchy or sugary nature to help the sauce cling to and glaze the shrimp. That said, the combination of flavors is excellent and the lack of sugar is also a benefit to those of us watching our glucose. Made for ZWT5. (P.)

1 person found this review helpful

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From: Sydney Mike

On May 14, 2009

ABSOLUTELY LOVED THIS SHRIMP, & the sauce is great tasting! Making has reminded me of how much I enjoy shrimp AND how seldom I have it at home! Thanks, much, for a great keeper of a recipe! [Tagged, made & reviewed while touring Australia with ZWT5]

1 person found this review helpful

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