Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Baked Asian Shrimp With Thai Sauce
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- #82825
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
16 large shrimp in the shell
2 tablespoons soy sauce
1 lime, zest only
1 tablespoon ginger fresh minced
3 cloves garlic, minced
1 box (3 pound size) Kosher salt
1/2 cup sugar
1/3 cup rice wine vinegar
1 tablespoon fish sauce
1 teaspoon cornstarch
1/3 cup water
1 small red chile pepper, chopped
1/2 medium cucumber, finely chopped
1 tablespoon cilantro, minced, divided, optional
directions
Preheat the oven to 400 degrees F.
In a medium bowl, combine shrimp, soy sauce, lime zest, ginger, and garlic. Toss to mix. Set aside for 10 to 12 minutes.
Place half of the Kosher salt in a 9 x 13 inch baking pan. Top evenly with shrimp mixture. Cover with the remaining salt. Bake in a preheated 400 degrees F oven for 10 minutes.
Meanwhile, in a small saucepan combine sugar, vinegar and fish sauce. Dissolve cornstarch in water and add to mixture. Add red chile pepper. Bring mixture to boil, stirring occasionally. Boil for 5 minutes. Remove from heat and add cucumber.
Divide between individual serving dishes. Sprinkle with Cilantro, if desired.
Remove each shrimp from salt and bush off any salt on the shrimp. Carefully peel shrimp and transfer to serving plate. Serve shrimp with Thai Sauce.
Recipe Source: Back of the Morton Kosher Salt Box
added by
tpogue
nutrition data
203 calories, 2 grams fat, 35 grams carbohydrates, 13 grams protein per serving. This recipe is low in fat.
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reviews & comments
October 5, 2009
This recepie was so delicious and easy! I made a few changes and used orange zest instead of lime and soy sauce instead of fish sauce. Served over steamed rice and garnished with the remaining half a cucumber and orange slices tasty and beautiful presentation! I will definitely serve this the next time I have dinner guests!