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Please excuse your guests if they lick their plates clean after the appetizer course!
Oh, and in addition, they might request to forego the main entree and just haver "a bit more" of this yummy shrimp. It's that good! But no worries - you could just decide to prepare this for the main event and not have to deal with all of these problems. It's wonderful, not only as an appetizer, but is fabulous with steamed rice and roasted or stir-fried veggies for a delicious, simple dinner.
The shrimp are simply coated in a sweet/savory blend of spices, herbs and brown sugar, then quickly seared in a bit of butter and olive oil.
The dipping sauce can be thrown together in minutes with marmalade (either purchased or this fabulous stuff), rice wine vinegar and a few other ingredients you probably already have in your pantry. A splash of Sriracha adds the final touch of delight. Like I said, please excuse your guests if they lick their plates clean!
Pan-Seared & Blackened Shrimp w/ Marmalade Dipping Sauce
Ingredients for blackening rub & shrimp:
2 teaspoons brown sugar
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon sweet smoked paprika
1 ½ teaspoons granulated garlic
1 ½ teaspoons sea salt
1 teaspoon dried oregano
1 pound jumbo shrimp
1 tablespoon butter
1 tablespoon extra-virgin olive oil
Ingredients for the dipping sauce:
½ cup orange marmalade (or this yummy stuff - if you use this, skip the minced ginger)
2 tablesoons rice vinegar
1 teaspoon Sriracha (available at most larger grocers in the Asian section)
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon finely minced ginger
1 tablespoon finely chopped fresh cilantro
Directions:
1. For blackening rub, combine first seven ingredients and stir to thoroughly mix.
2. Coat shrimp with spice/herb blackening rub. You'll have more rub than you need for this recipe. Save the extra for grilled chicken, pork or seafood.
3. Combine butter and olive oil in a sauté pan. Heat over medium-high heat until hot and bubbly but not brown. Add shrimp and cook quickly, about 1-1 ½ minutes per side, until blackened in patches. Remove from pan and serve warm with dipping sauce.
4. For the dipping sauce, place all ingredients in a medium size bowl and stir until well combined.
Serves 4-6 as an appetizer course
Charlotte Julienne says
Yum yum and yum
Charlotte Julienne says
Such vibrant photos, looks lovely thank you
lena says
i dont care whether it's for appetiser or main, i'll probably take the whole plate away..yum!you really got to excuse me!!
Cathy at Wives with Knives says
I would forego dinner in a second if I could have a second helping of these shrimp. You have found one of my weaknesses here, Chris. I would love to dunk a plate of shrimp into that yummy sauce.
Dining Alone says
ok I would use that dipping sauce with everything! Plus the cute little glass it is in is adorable.
The Café Sucré Farine says
That's a great question Ginny - marmalades and jam/jellies are definitely in the same family. Marmalades usually are made from citrus fruits and include some of the rind or zest. Jams are made from whole fruit and jelly from just the juice of fruits (and sometimes veggies too, like pepper jelly).
Ginny says
Just lovely, and I love your little flower cup! How is marmalade different from jam or preserves??
The Café Sucré Farine says
HI Ben, the rub combines typical blackening herbs and spices along with inspiration from what was in my spice cupboard.
France@beyondthepeel says
I look forward to trying out that rub! The shrimp look awesome!
The Mom Chef says
You know, if you lived closer, I think we would just spend our time eating at each others' houses. I love the idea of this shrimp. The flavors in it sound heavenly, especially that little pop of Sriracha (I love the stuff). I'd probably end up grilling these and just basting the shrimp with the butter/oil combo. Oh, I can taste it now.
Karen (Back Road Journal) says
I usually cook shrimp several times a month and I will definitely be trying your delicious sounding recipe.
Kim says
Ohhhh these shrimps and the dipping sauce are awesome!!!!! I would definitly NOT serve this to guest, I'll prefer to keep all of these for myself!!!!
Ben says
Sounds wonderful, will do soon. Where did the inspiration for rub come from?
Food, Fun and Life in the Charente says
A combination I would never have dreamt of, but wow I bet it tastes good. Keep well Diane
Jen @ Peanut Butter and Peppers says
What a wonderful appetizer, we would eat this as part of our dinner meal!! I love how you always add your Sriracha sauce. Yum!!
Claire @ Claire K Creations says
Looks like the perfect BBQ recipe. I think I'd skip it as a starter and serve with rice and veges. Yum!