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Firecracker Prawns

A couple of weeks ago, while at a friend's birthday party, I had an unbelievable shrimp appetizer. The shrimp was marinated in a thick sauce flavored with hoisin and orange juice. Just before serving, it was rapidly cooked in a large sauté pan. A heavy sprinkling of cilantro and green onions complete the dish.

The shrimp was plump, flavorful, and super succulent. This crowd pleasing, finger licking good recipe is perfect for any party menu. It's a must for your repertoire so get it now and


Firecracker Prawns
From Jane Hammond Events

1/2 cup Hoisin sauce
1/2 cup orange juice
1 serrano chile, seeded and finely diced
1/4 bunch cilantro, leaves and tender stems chopped, plus 1-2 tablespoons chopped for garnish
1 bunch green onion, finely chopped, plus 2 tablespoons for garnish
1/4 cup extra virgin olive oil
2 lbs prawns, peeled and deveined (tail on)

  1. Mix the hoisin sauce, orange juice, chile, cilantro, onion, and oil in a large 8x8x2 inch baking dish. Add the prawns and toss to coat.
  2. Cover and refrigerate for 1-2 hours. If the shrimp are frozen, refrigerate overnight to thaw shrimp.
  3. Preheat oven to 375°F. Remove shrimp from dish, place on a baking sheet, and discard marinade. Bake for 11 minutes until shrimp is cooked through. Alternately cook the shrimp in a large skillet over medium high heat until pink and plump, 8-10 minutes.
  4. Trasfer to a serving platter and garnish with more cilantro and green onion, if desired.

Serves 8.

Make ahead: Cool the cooked shrimp and cover. Reheat in a 350°F oven for five minutes and serve.

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