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Coriander Citrus Shrimp “Lollipops”

Coriander Citrus Shrimp "Lollipops"
YIELDS
16 servings

Large shrimp are curled into circles and skewered to form “lollipops” before roasting in a hot oven. This preparation is very healthful and low in fat but full flavored.

Recipe from Sips & Apps, © 2009 by Kathy Casey, reprinted by permission of Chronicle Books.

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Ingredients

To Make the Marinade

1
Tbsp ground coriander
2
Tbsp orange juice concentrate
3
Tbsp olive oil
1
Tbsp very finely minced orange zest
2
Tbsp fresh lime juice
1
Tbsp minced fresh garlic
2
tsp Dijon mustard
¼
cup chopped cilantro
½
tsp red pepper flakes
½
tsp salt

To Make the Shrimp

1
lb(s) large (16 to 20 per pound) raw shrimp
16
to 20 six-inch bamboo skewers

To Make the Garnish

Fresh cilantro sprigs
Lime wedges or wheels
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Directions

Step 1

In a large bowl, mix the marinade ingredients until well combined.

Step 2

Peel and devein the shrimp, and remove the tails. (Or purchase cleaned raw shrimp.) Add the shrimp to the marinade and stir to coat well. Cover and refrigerate for at least 1 hour, or up to 4 hours. Soak the skewers in water for at least 1 hour.

Step 3

Preheat an oven to 450 degrees F. Spray a baking sheet with cooking spray or lightly oil it.

Step 4

Skewer a shrimp, curled into a circle, on the tip of a skewer, so that it looks like a shrimp “lollipop.” (Be sure to thread both head and tail ends of shrimp onto the skewer.) Repeat with remaining shrimp. As each skewer is done, lay it on the baking sheet, spacing the skewers apart, not touching. Spoon some of the marinade on top of each shrimp.

Step 5

Roast the shrimp for about 5 minutes, or until just cooked through and pink. Serve the shrimp skewers on a platter and garnish with cilantro and lime.

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