Grilled Orange-coriander Scampi

Grilled Orange-coriander Scampi
  • 4 servings
  • 0:12 Preparation
  • 0:10 Cooking
  • 1:22 Total Time


Add all
  • 36

    frozen scampi thawed

  • marinade:

  • 2/3 cup
    (170 mL)

    canola oil

  • 1 tsp.
    (5 mL)

    sesame oil

  • 1/2 cup
    (125 mL)

    orange juice

  • 4 tsp.
    (20 mL)

    Tamari sauce

  • 2

    small garlic cloves, minced

  • 1/3 cup
    (80 mL)

    chopped fresh coriander

  • 2 Tbsp.
    (30 mL)

    canola oil

  • 1

    onion, coarsely chopped

  • 375 cups
    (1 1/2 mL)

    sliced button mushrooms

  • 14 oz
    (398 mL)

    baby corn on the cob

  • 1

    green pepper

  • 1

    orange pepper

  • 1

    red pepper

  • chinese noodles as desired


Remove shell under the scampi's belly only. Set aside.

In a shallow dish, mix marinade ingredients together. Reserve half of marinade. Refrigerate scampi in remaining marinade for 1 hr.

Preheat barbecue to medium.

Drain scampi, lay flesh down on the grill and cook 3-4 min.

Baste, as needed, with marinade.

Meanwhile, in a skillet, cook vegetables 4-5 min. in hot oil until tender crisp.

Top Chinese noodles with vegetables and arrange scampi around the plate.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
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Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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