Combine sugar, 2 T. juice, 1 T. water and garlic in small microwave-safe bowl.
Microwave on high 40 seconds or until sugar dissolves.
Cool.
Stir in 1 tsp. chili garlic sauce, fish sauce and 1/4 tsp. salt.
Combine remaining 1 T. juice, 1 tsp. chili garlic sauce, 1/4 tsp. salt, marmalade and 1 tsp. oil in large bowl, stirring with whisk.
Add shrimp; toss to coat.
Marinate shrimp in fridge 15 minutes, tossing occasionally.
Remove shrimp from bowl, reserving marinade.
Heat remaining 1 tsp. oil in large nonstick skillet over medium-high.
Add shrimp and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once.
Combine cabbage and remaining ingredients in large bowl.
Drizzle fish sauce mixture over cabbage mixture; toss well to coat.
Arrange 2 c. cabbage mixture onto each of 4 plates; top each with 6 shrimp.
Originally Submitted
5/18/2015
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