Honey Glazed Shrimps with Asian Coleslaw and Rose Cake – Guest Post By Simply Reem requires roughly 17 minutes from start to finish. This recipe makes 4 servings with 1042 calories, 31g of protein, and 46g of fat each. For $3.02 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. 6 people were impressed by this recipe. If you have scallion, butter, rose water, and a few other ingredients on hand, you can make it. It works well as an Asian main course. It is brought to you by Just One Cookbook. It is a good option if you're following a pescatarian diet. Overall, this recipe earns a solid spoonacular score of 63%. If you like this recipe, take a look at these similar recipes: Guest Post: Asian Baked Salmon, Quick Asian-Spiced Kabocha – A Guest Post from One Frugal Foodie, and Whole Wheat Molasses Glazed Shortbread Cookies – Guest Post from Food Faith Fitness.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 7 minutes

Ingredients:

Equipment:

Cooking instruction summary:

Mix all the ingredients except shrimps and scallions to make the marinade.Wash and thoroughly pat dry the shrimps. Marinate the shrimps in the prepared marinade for at least 30 minutes, for the flavor to develop properly. You can marinate this overnight if you want.When ready to cook, heat a non-stick pan and add 1 tsp of oil. Once the oil is well heated add the shrimps and stir-fry for 4-6 minutes. Keep stirring/tossing the shrimps while frying.Finally add the chopped scallions, give a last quick toss.Serve hot with lime wedges on side.If you want you can also grill these shrimps, just add them on skewers along with scallions, grill on each side for 2-3 minutes. Enjoy.Mix all the ingredients for the dressing except the sesame seeds, cover and keep refrigerated until ready to use.On a dry heated pan slightly toast the sesame seeds until they just start to change the color; about a minute or 2. Keep stirring the seeds to avoid them from burning. Once done remove the seeds from the pan immediately and keep aside.Prepare the vegetables.When ready to make, toss the vegetable into the dressing. Toss well. Sprinkle the toasted seeds on the salad and give a final quick toss. Serve immediately.Preheat your oven to 350 F. Grease and flour a 9-inch square cake pan (I used 2 medium size loaf pan).Cream the butter and the sugar together. Whisk in the yogurt, rose water, egg yolks and lime zest. Stir in the flour, semolina and baking powder and mix well to incorporate. Mix the ground almonds.In a separate bowl, whisk the egg whites until they are white, fluffy and just making soft peaks. Carefully fold these into the mixture so that they are well incorporated.Pour the batter into the pan and bake for about 45 minutes or until the cake is deep golden brown and cooked through. Let cool while making the syrup.To make the syrup, put the sugar, rose water and 1 cup of water in a small saucepan and boil for about 5 minutes. Pour the hot syrup over the cake and let it cool completely (2-3 hours).To serve, cut the cake in small pieces and serve with a not too sweet ice cream. { I enjoy this cake just by itself!!! }

Step by step:

1. Mix all the ingredients except shrimps and scallions to make the marinade.Wash and thoroughly pat dry the shrimps. Marinate the shrimps in the prepared marinade for at least 30 minutes, for the flavor to develop properly. You can marinate this overnight if you want.When ready to cook, heat a non-stick pan and add 1 tsp of oil. Once the oil is well heated add the shrimps and stir-fry for 4-6 minutes. Keep stirring/tossing the shrimps while frying.Finally add the chopped scallions, give a last quick toss.

2. Serve hot with lime wedges on side.If you want you can also grill these shrimps, just add them on skewers along with scallions, grill on each side for 2-3 minutes. Enjoy.

3. Mix all the ingredients for the dressing except the sesame seeds, cover and keep refrigerated until ready to use.On a dry heated pan slightly toast the sesame seeds until they just start to change the color; about a minute or

4. Keep stirring the seeds to avoid them from burning. Once done remove the seeds from the pan immediately and keep aside.Prepare the vegetables.When ready to make, toss the vegetable into the dressing. Toss well. Sprinkle the toasted seeds on the salad and give a final quick toss.

5. Serve immediately.Preheat your oven to 350 F. Grease and flour a 9-inch square cake pan (I used 2 medium size loaf pan).Cream the butter and the sugar together.

6. Whisk in the yogurt, rose water, egg yolks and lime zest. Stir in the flour, semolina and baking powder and mix well to incorporate.

7. Mix the ground almonds.In a separate bowl, whisk the egg whites until they are white, fluffy and just making soft peaks. Carefully fold these into the mixture so that they are well incorporated.

8. Pour the batter into the pan and bake for about 45 minutes or until the cake is deep golden brown and cooked through.

9. Let cool while making the syrup.To make the syrup, put the sugar, rose water and 1 cup of water in a small saucepan and boil for about 5 minutes.

10. Pour the hot syrup over the cake and let it cool completely (2-3 hours).To serve, cut the cake in small pieces and serve with a not too sweet ice cream. { I enjoy this cake just by itself!!! }

Nutrition Information: