Sesame, Orange-Poached Shrimp with Crispy 5-Spiced Potatoes & Lightened-Up Honey Sriracha Aioli
About this Recipe
By: Caitlin Greene
What You Need
Oils & Vinegars
Baking & Spices
Chinese 5 Spice
Fresh Orange Juice
- 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)
- First, place the potatoes in ice water for 30 mins.
- Preheat the oven to 400.
- While the potatoes are soaking, prep the shrimp and make the aioli.
- For the aioli, blend together the yogurt, mayo, lime juice, coconut aminos, sriracha and honey. Place in a small bowl and set aside.
- Prepare for the shrimp by adding the water, orange juice, 3 tablespoons salt, onion, garlic and herbs to a pot. Set aside.
- 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.
- 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.
- 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.
- Toss the shrimp with coconut aminos or soy sauce and a small drizzle of sesame oil.
- Garnish with sesame seeds and scallions. Serve with potatoes and aioli and avocado (optional)