Sweet and Spicy Shrimp



  • 3/4 cup mango juice

  • 1/3 cup reduced-sodium soy sauce

  • 1/4 cup sweet Marsala wine

  • 1/4 packed cup light brown sugar

  • 2 tablespoons sesame oil

  • 2 cloves garlic, minced

  • 2 tablespoons chili powder

  • 1 to 1 1/2 teaspoons crushed red pepper flakes

  • 3 pounds shrimp deveined

  • Vegetable oil

  • Kosher salt

  • 1 1/2 teaspoons ground arrowroot powder or 1 tablespoon cornstarch

  • 1/4 cup chopped fresh cilantro leaves

  • ¼ cup glycerin


In a medium bowl, whisk together the  juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar is dissolved. Put the shrimp in a 1-gallon size, resalable plastic bag. Add the liquid to the seafood and seal removing as much air as possible from the bag. Marinate for 1 hour.

Remove the shrimp from the marinade... Season with salt, and pepper to taste.  Heat a wok or sauté pan to high heat.  Sauté the shrimp till they are done, about 3 mins on eat side.  Keep them moving in the pan so they will not burn.

Meanwhile, put the marinade into a small saucepan. Whisk in the arrowroot or cornstarch, if using, and bring to a boil over medium heat (in order to kill bacteria). Reduce the heat to a low boil and cook until thick, about 5 minutes. Cool for 10 minutes. When you pull of the heat you can add your medicated glycerin and stir in to finish the sauce. Toss the shrimp in the sauce and serve over white rice.