This is an Asian-style dipping sauce for coconut shrimp.

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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
56
Yield:
7 cups
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Ingredients

56
Original recipe yields 56 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large skillet over medium heat; cook and stir the garlic and red pepper flakes in the hot oil until fragrant, 2 to 3 minutes. Add the ginger, soy sauce, honey, orange juice, sesame oil, lime juice, and sesame seeds; stir. Cook until heated, 2 to 3 minutes more.

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Nutrition Facts

71 calories; protein 1g 2% DV; carbohydrates 16.8g 5% DV; fat 0.6g 1% DV; cholesterolmg; sodium 774mg 31% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/18/2011
I scaled this way way WAY down and loved it. I cooked it a little longer to reduce it a bit. This is one of those recipes where you need to be able to adjust on the fly to what you need -- I used bottled lime juice so I just guessed at it and added a little extra later. Not every lime yields the same amount of juice so keep more OJ handy in case you need to dilute this sauce to get the saltiness down and taste as you go! Thanks ajt1120 I think this is my new favorite dipping sauce! Read More
(9)
16 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/18/2011
I scaled this way way WAY down and loved it. I cooked it a little longer to reduce it a bit. This is one of those recipes where you need to be able to adjust on the fly to what you need -- I used bottled lime juice so I just guessed at it and added a little extra later. Not every lime yields the same amount of juice so keep more OJ handy in case you need to dilute this sauce to get the saltiness down and taste as you go! Thanks ajt1120 I think this is my new favorite dipping sauce! Read More
(9)
Rating: 5 stars
08/17/2011
This stuff is great! I used pineapple juice instead of orange because it's what i had on hand. Also i didn't have sesame oil so i just upped the amount of sesame seeds used to give the sauce more sesame flavor. A little spicy for me but i don't like a lot of heat. Next time a little less pepper. Over all a wonderful and versatile sauce. Read More
(6)
Rating: 4 stars
09/27/2011
Great flavor but I wish it were not so thin. Read More
(4)
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Rating: 5 stars
01/11/2011
Very good with baked coconut shrimp. I didn't have any fresh ginger on hand so I had to substitute ground ginger. Read More
(2)
Rating: 5 stars
09/14/2014
Absolutely delicious....mine was also very thin but I fixed that by making a slurry with cornstarch and adding that in when the mixture was bubbling. I used it to dip teriyaki pork kebobs in. My company loved it! Read More
(1)
Rating: 4 stars
08/10/2017
To reduce the thinness I stir in a little cornstarch or arrowroot starch before cooking. These are commonly used thickening agents in just about any Asian style sauce. Read More
(1)
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Rating: 4 stars
01/12/2017
Amounts waaaay too big...would reduce by 2./3 next time. Good recipe a little spicey for our liking and I had used only 3 tsp instead of 4.5 tsp of red pepper flakes. I used as a stir fry sauce instead of just a dipping sauce. worked out well! Read More
(1)
Rating: 5 stars
07/12/2010
I really liked this with some shrimp I made. I cut the recipe to make for 6 and it was still way too much for just the 2 of us:) Read More
Rating: 5 stars
05/03/2012
i scaled this back to 10 servings and served it with steamed pork dumplings from allrecipes. awesome! Read More