Recipe: Medjool Date Honey Glazed Shrimp

This recipe is tasty and guilt-free using Medjool dates which are cholesterol and fat free.

Cultivated in the Middle East over 6,000 years ago,  Medjool dates are called the ‘king of dates’ because they are the largest of the hundreds of date varieties — and they were once reserved only for Moroccan royalty. Medjool dates are fat and cholesterol free and a source of fibre, energy and magnesium.

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(Serves 8 as an appetizer or hors d’oeuvre.)


4 Natural Delights Medjool Dates, pitted and chopped

1 to 2 tbsp (15 to 30 mL) water

2 tbsp (30 mL ) mango purée *

2 tbsp (30 mL) finely grated fresh peeled ginger

2 tbsp (30 mL) lemon juice

1 tbsp (15 mL) honey

2 tsp (10 mL) garlic powder

2 lbs (1 kg) large shrimp, peeled & deveined (16 to 20 count)

2 tbsp (30 mL) vegetable oil

Salt and pepper to taste


— In a food processor, purée Medjool dates with water until paste-like in consistency. Place in a large bowl. Stir in mango puree, ginger, lemon juice, honey and garlic powder. Add shrimp and stir to coat. Marinate, refrigerated, for 1 hour.

— In a large frying pan set over medium, heat oil. Add shrimp and cook until pink, about 2 minutes per side. Season with salt and pepper. Serve immediately.

*Frozen mango chunks work really well, simply puree 3 or 4 pieces in a blender.



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