I’ve made this shrimp appetizer for my guests time and time again.  It is simple, quick and oh so tasty!  It can easily be doubled or tripled to serve as many guests as necessary.  I’ve actually served it to a party of 75 people before!!  I’ve also used this recipe as part of an Asian tapas party and I’ve brought it to various potlucks when I’ve been short on time.

I like to mix up the sauce in advance.  The recipe calls for lime juice and orange juice.  If possible, use juice directly from the fruit, rather than purchasing bottled juices.  The fresher the better.

The recipe also calls for minced ginger and chopped fresh basil.  Again, if possible, use these items, but if you are short on time, you can use ginger and basil pastes which can be found in the produce section of your grocery store.  These are great time savers and almost as good as the fresh herbs themselves.

You can prepare the sauce the day before and keep refrigerated.

This recipe calls for cooked shrimp so in order to skip the peeling and deveining step, I purchase frozen cooked shrimp from the store.  I generally don’t purchase shrimp from the fish counter because often the shrimp has been thawed and re-frozen.  Better to buy it frozen and thaw it yourself the one time.

You can combine the sauce and shrimp several hours before serving or combine and serve immediately.  The sauce won’t saturate the shrimp so it will be great either way.

Ingredients

2 Tbsp soy sauce
2 Tbsp lime juice
2 Tbsp orange juie
2 Tbsp light brown sugar
2 Tbsp vegetable oil
1/2 tsp Asian chili garlic sauce
1 Tbsp finely minced ginger
1 clove garlic, crushed
1/4 cup chopped basil
1 pound frozen medium to large shrimp

Instructions

Mix together soy sauce, lime juice, orange juice and the next six ingredients.  Thaw the shrimp.  Combine sauce and shrimp.  

15 servings