Sesame, Orange-Poached Shrimp with Crispy 5-Spiced Potatoes & Lightened-Up Honey Sriracha Aioli

These shrimp are DELICIOUS and so easy...and paired with those potatoes, you have yourself a delicious meal in no time!

Inroduction

About this Recipe

By: Caitlin Greene

What You Need

Produce
Potatoes
Onion
Garlic
Fresh herbs
Shrimp
Scallions

Oils & Vinegars
Olive Oil
Sesame Oil

Baking & Spices
Salt
Pepper
Chinese 5 Spice
Sesame Seeds

Condiments
Coconut Aminos
Soy Sauce
Greek Yogurt
Sriracha
Honey

Liquids
Fresh Orange Juice
Lime Juice

Tools
Bowls
Blender
Cooking pot
Baking sheet

Sesame, Orange-Poached Shrimp with Crispy 5-Spiced Potatoes & Lightened-Up Honey Sriracha Aioli

Sesame, Orange-Poached Shrimp with Crispy 5-Spiced Potatoes & Lightened-Up Honey Sriracha Aioli
Prep Time 30 minutes
Cook Time 34 minutes
Total Time 1 hour 4 minutes

Ingredients

  • 1 pound gold potatoes, cut into quarters
  • 1 ½ tablespoon olive oil
  • ½ teaspoon salt + 3 tablespoons salt
  • ¼ teaspoon pepper
  • ½ teaspoon Chinese 5-spice
  • 3 cups water
  • Juice of 2 oranges
  • ½ onion, sliced
  • 2 garlic cloves, minced
  • Fresh herbs of choice (I used cilantro)
  • 1 pound of thawed shrimp
  • A few dashes of coconut aminos or soy sauce
  • Drizzle sesame oil
  • Sesame seeds for garnish
  • Scallions for garnish
  • ½ cup Greek style yogurt
  • 2-3 tablespoons mayo
  • Juice from ½ lime
  • Dash coconut aminos
  • Sriracha to taste
  • 1 tablespoon honey (or to taste)

Instructions

  1. First, place the potatoes in ice water for 30 mins. 
  2. Preheat the oven to 400. 
  3. While the potatoes are soaking, prep the shrimp and make the aioli. 
  4. For the aioli, blend together the yogurt, mayo, lime juice, coconut aminos, sriracha and honey. Place in a small bowl and set aside. 
  5. Prepare for the shrimp by adding the water, orange juice, 3 tablespoons salt, onion, garlic and herbs to a pot. Set aside. 
  6. Back to the potatoes - pat them dry and toss them in olive oil, ½ teaspoon salt, pepper and Chinese Five Spice. Roast the potatoes on a baking sheet for 30 minutes until crispy.
  7. As the potatoes cook, heat the prepared water and orange mixture over medium high and bring it to a boil. Add the shrimp and turn the heat off.  Allow the shrimp to poach for about 3-4 minutes until cooked through.
  8. Remove the shrimp, pat dry and place in a bowl. If you prefer the shrimp cold, immediately place the shrimp into a bowl of ice before drying. 
  9. Toss the shrimp with coconut aminos or soy sauce and a small drizzle of sesame oil. 
  10. Garnish with sesame seeds and scallions. Serve with potatoes and aioli and avocado (optional)
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