| Level: | Easy |
| Total: | 10 min |
| Prep: | 5 min |
| Cook: | 5 min |
| Yield: | 4 servings |
Ingredients
- 16 jumbo shrimp, peeled and deveined
- Light oil, such as vegetable oil, for drizzling
- 1 teaspoon crushed red pepper flakes
- Salt and pepper
- 1/3 cup orange marmalade, eyeball it
- 1/2 cup hoisin barbecue sauce, available on the Asian foods aisle
- Bibb lettuce, for wrapping
- 1/4 cucumber, julienne slice
Instructions
- Preheat a grill pan over high heat. Toss shrimp with a drizzle of oil and season with crushed pepper, salt and black pepper. Mix marmalade and barbecue sauce.
- Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish.
- To eat, wrap shrimp in lettuce with cucumber.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 168 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 5 g |
| Cholesterol | 40 mg |
| Sodium | 564 mg |
Reviews
I followed the recipe exactly besides the fact I used my George Foreman grill because I don’t have a grill man. I cooked for a little less time. Super easy, super yumm!
Amazingly fast, easy and soooo yummy!!!!
Rachael is a genius. I can’t believe how fast this meal was- aside from peeling and deveining the shrimp (which some people might not have to do anyway), it really did take 5 minutes. On this episode Rachel served it with noodles (pork and veggie maybe?), so if you serve it on it’s own as a meal, double the recipe. In other words, this recipe will serve two people as a full meal. The only other suggestion I have is to decrease the amount of red pepper flakes if you’re sensitive to heat- I like a little kick, but this was bordering on too hot for me. GREAT recipe, and I’m not even a huge Asian Food fan!
My husband and I cooked this and really liked it for a light dinner. Some suggestions: To the marinade, I added a pinch of orange zest as well as splash of fresh squeezed orange juice. I also added one minced garlic clove as well as a tablespoon of red wine. I didn’t feel like grilling, so I did mine in a pan and added one chopped green onion. It was the perfect flavor. We used Butter Lettuce, which I thought was perfect, but I would recommend dicing the shrimp after cooking because it is easier to eat. I saw someone’s recommendation to keep some sauce on the side, which I thought was wise. Overall, great dish for shrimp and light.
Got to get the rating for this recipe up to a 5 star! Super easy and super tasty. Add cooked rice to the wrap and make it a meal. I even used sugar-free red-rasberry preserves (unbeknownest to my husband) and they were still great.
My fiance liked this dish better than I did. I wasn’t into the texture of the jumbo shrimp. The sauce was good, without it this would have gotten two stars.
Family loved it, though some found it to be a bit TOO spicy. Second time around skipped the red pepper flakes altogether, and substituted the sauce (trying to save some more time!) with Maggi’s “Sweet Chili Sauce” from the Asian section. Also spread a very light layer of tartar sauce on the lettuce before adding the cucumber & shrimp to neutralize the spice a little. Wow!! Great combination .. faster, easier & very tasty! No leftovers!
This is a great simple meal, If your not a vegitarian but have to fast for religious reasons like me. this is a great satisfying dinner!!
Very nice for the summertime. Light, refreshing, healthy, quick and easy. Kids liked them too which was a big bonus.
It’s one of the best recipes that I’ve made from here.. I just spent almost 20 minutes looking for it again so I could make it for my honey tomorrow…
IT IS GREATTT!!!!
IT IS GREATTT!!!!