[bctt tweet=”The sweet shrimp have a subtle grilled flavor that balances perfectly with the bitterness of the kumquat marmalade and the spiciness of the sambal oelek.” username=”snapyoursupper”]
Grill kissed shrimp with a sweet and spicy kumquat glaze served with a refreshing daikon mango salad is a light and surprising dish.
The sweet shrimp have a subtle grilled flavor that balances perfectly with the bitterness of the kumquat marmalade and the spiciness of the sambal oelek. To accompany the shrimp is a flavorful salad of crisp daikon radish, bitter radicchio, and sweet mango finished in a mint citrus dressing. The kumquat marmalade can be prepped ahead of time and stored in the refrigerator the day before cutting down immensely on preparation time. The shrimp cook in under 6 minutes and therefore make the perfect healthy weeknight meal. My marmalade recipe is not written for canning/preserving so please look to a knowledgeable canning resource for marmalade recipes specifically written to that purpose.
I admit that I can sometimes get into a rut while trying to maintain a healthy diet that doesn’t lack in flavor or interest. My wandering palate gets fatigued of salads (although I love them) and I get not only bored but hangry! Enter shrimp! Not only low in calories but they cook in minutes making them the perfect addition to my packed lunches and quick dinners. I hope you give this dish a try whether your palate needs a wake up or you just love shrimp and let me know what you think :).
The sweet shrimp have a subtle grilled flavor that balances perfectly with the bitterness of the kumquat marmalade and the spiciness of the sambal oelek. To accompany the shrimp is a flavorful salad of crisp daikon radish, bitter radicchio, and sweet mango finished in a mint citrus dressing.
- 1.5 cups kumquats quartered, thinly sliced and seeds discarded
- 1 cup water
- 2 tablespoons honey
- 1/4 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1 tablespoon fresh lime juice
- 1 teaspoon sambal oelek
- 1 tablespoon orange juice
- 2 cups daikon radish grated
- 1/4 teaspoon kosher salt
- 2 tablespoon rice wine vinegar
- 2 tablespoon fresh lime juice
- 2 teaspoon lime zest grated
- 2 teaspoon fresh mint chopped
- 1/8 teaspoon kosher salt
- 5 tablespoons olive oil
- 2 medium sized mango diced
- 1/2 cup radicchio shredded
- 1/2 cup roasted peanuts crushed divided
- 1 1/2 pounds 16/20 shrimp tail on peeled and deveined
- 2 tablespoon vegetable/canola oil
- 3/4 teaspoon kosher salt
- 2 1/2 teaspoons five spice seasoning
- 10 wooden skewers soaked in water for 1 hour
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To make kumquat marmalade in medium sized heavy bottomed saucepan combine sliced kumquats, water, honey, sugar, salt, and lime juice. Over medium high heat bring mixture to a boil stirring to dissolve sugar. Once at a boil reduce heat to medium and maintain a strong simmer for 15-20 minutes until thickened; stirring occasionally to prevent scorching. Remove pan from heat and transfer contents to a small bowl and set aside. Once mixture is cooled remove 3 tablespoons of marmalade to a small bowl and add sambal oelek and orange juice whisking to combine. Reserve remaining marmalade to refrigerator for another use.
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Toss grated daikon with 1/4 teaspoon of kosher salt and place in a colander in the sink to drain. In a medium sized bowl whisk together rice wine vinegar, lime juice, zest, mint and salt. Slowly add olive oil until all incorporated. Add mango, radicchio, 1/4 cup peanuts, and drained daikon to bowl tossing to combine. Set aside.
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Preheat grill to medium high heat. In medium sized bowl toss together shrimp, vegetable oil, salt and five spice seasoning until shrimp are evenly coated. Using pre-soaked wooden grill skewers thread shrimp onto skewers. Grill shrimp for 2 minutes and brush with kumquat glaze. Turn shrimp and brush with additional glaze. Close grill and continue cooking 2-3 minutes. Carefully remove shrimp from grill.
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To serve place salad on a large platter and top with grilled shrimp and sprinkle with reserved crushed peanuts.
My marmalade recipe is not adjusted to be canned, but can be prepared ahead of time and stored in the refrigerator for 1-2 days.
You need to pre salt and drain the daikon prior to use to remove the excess moisture.