Grand Marnier Shrimp

One of my favorite dishes is from a restaurant that has since closed its doors, but it constantly stays on my mind. So much so that I ended up finding a recipe, since I no longer can go to order this delicacy. I’m talking about Grand Marnier Shrimp from Chin Chin. This recipe comes pretty close, even though the exact recipe is most likely going to remain unknown. But hey, my friends and I loved this, so it’s a keeper!


What you’ll need:

  • 2 pounds large or jumbo shrimp
  • 1 cup canola oil
  • 12 oz evaporated milk
  • 3 tbsp Grand Marnier
  • 2 tbsp honey
  • 1 cup cornstarch
  • (plus) 1 1/2 tbsp cornstarch
  • 1 pinch cayenne pepper
  • 1 pinch white pepper
  • 1/2 tsp salt

Add 1 cup cornstarch to a large bowl. Pat shrimp dry (they should be peeled and deveined, tails on). Add shrimp to the bowl and dredge them.

In a sauce pot add evaporated milk, honey, Grand Marnier, cayenne pepper, white pepper and salt. Bring to a boil, then simmer.

Mix 1 1/2 tbsp cornstarch with 3 tbs of water, mix well. Add to the sauce and stir.

Heat the canola oil in a pan (or wok), and add the shrimp when the oil is hot, without crowding the shrimp. Fry in batches if necessary. Fry for about 60 to 90 seconds on each side.

Move shrimp briefly onto a paper towel, then arrange on a serving platter by stacking one shrimp on top of another to make a small stack of  2. Spoon sauce over the little shrimp stacks and garnish with parsley if so desired!


Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

7 thoughts

  1. I too still miss this shrimp dish! I had a conversation with Jimmy Chin about how it was made. I later tried to write it down from memory. He said to marinate the shrimp in cornstarch and water for about 30 minutes then powder the shrimp with more cornstarch and fry. Serve with sauce made with mayonnaise, orange juice, pineapple juice, grand marmite and triple sec. I did not write down any proportions, which is clearly a missing link! I have searched for a recipe with these ingredients to no avail! I would love to find it!

  2. i so appreciate you working on this recipe. Chin Chin’s Grand Marnier Shrimp is one of my favorites. I tried your recipe. I love the cook method on the shrimp and the dish came out beautifully. It wasn’t quite it, though. I don’t remember the taste of honey being in the restaurant version but it definitely needs something a little sweet.

    Are you still working on it? PLEASE do! I did try it tonight with a classic white sauce (1 cup milk, 2 tbsp butter, 2 tbsp flour, salt, white pepper) to which I added 1/3 cup cream and 1/4 cup Grand Marnier. (and it’s a miracle I even tried – I am a follow-the-instructions type of cook – no improvising!).

    It wasn’t quite it either. Not enough flavor in the sauce and too much taste of either flour or cornstarch.

    Please post if you give it another try!

    1. As far as I’ve gathered from other comments, orange juice and cornstarch are elements that should be worked into the recipe! And no honey, you’re correct!

  3. I miss chin chin’s so much!!!! That shrimp was the best and I’d sooooooo love to be able to make it. I just bought an air fryer and was thinking about it when I stumbled on this post. I hope we can figure this out. It was wonderful!!! Thanks for posting. I’m going to try my best to replicate!

  4. Shrimp is shrimp is shrimp however, this sauce is just so dreamy! Thank you for sharing!

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