Sweet, Citrusy and Spicy Shrimp
August 11, 2020
Imagine if sweet and sour shrimp and bbq shrimp had a baby… this is that baby! And she’s a beaut. I made this dish for Amazon LIVE and it was way too easy and delicious not to share on here. Enjoy!
If you couldn’t tell by the title of this blog post, the flavor of this dish is complex, yet simple. The sour is coming from orange and lime juice in the marinade/glaze. The spice (heat and flavor) is coming from a sprinkle of allspice and the jalapeños used in a pre-made picante sauce that I got at the store. Of course you can make your own sauce with tomatoes, onions, jalapeños and garlic but sometimes shortcuts are fun, do you agree? I think having the option is fun too. So, you do you. Finally, the sweet comes from some maple syrup used in our delicious marinade/glaze mixture. All together, this sauce is packed with flavor.
Another thing I want to discuss here is the idea of using the marinade as a glaze. I don’t want you to be scared! As long as you bring the marinade to a boil while in the skillet for at least one minute, any and all bacteria will be cooked off and it will reduce into a beautiful sauce. I honestly prefer to make sauces this way because we have no marinade waste (a real sad thing that happens all the time, since you can’t reuse a marinade!!!)
Ingredients
Adjust Servings
| 1cup pre-made salsa or picante sauce | |
| 1 1/2tbsp maple syrup (can sub agave nectar or honey) | |
| 1/3cup fresh squeezed orange juice | |
| 1tbsp lime juice | |
| 1/4tsp allspice | |
| 3tbsp avocado oil | |
| 1lb shrimp, peeled and deveined | |
| Oil for pan |
Equipment
Directions
In a bowl, combine the picante sauce (or salsa,) maple syrup, orange juice, lime juice, allspice, oil and salt. Taste to make sure the acid, sweet, and salt levels are to your liking.
Add the shrimp to the marinade and let them sit for 10 minutes, up to 30 minutes.
Remove the shrimp from the marinade and place them on a paper towel to dry them off. Do not discard the marinade! This is your glaze that you’re adding to the pan!
Heat a skillet over medium high heat and season the pan with generously with an oil of your choice (about 1 tbsp of oil.)
Once the oil is shimmering, as many dried off shrimp to the pan that will fit comfortably without overcrowding. Do not overcrowd the pan. If you have to cook in batches, that is okay!
Sear the shrimp for 1-2 minutes, until the side on the pan is golden brown. Flip the shrimp, then add a generous amount of the marinade to the pan ( about 1/3 cup.) Let the shrimp continue to cook for another 30 seconds-1 minute and let the marinade come to a boil. It will begin reducing and will turn into a thicker sauce. Lower the heat and then toss the shrimp in the glaze for a minute.
Remove the shrimp from the heat and repeat with the rest of your shrimp if you are working in batches. Serve immediately or store in an air-tight container for up to 3 days in the fridge!
Notes
If you don't want to use a pre-made salsa or picante sauce, combine the following below to make your own!
- 1 cup diced tomatoes
- 1/2 white onion
- 1/2 jalapeño, seeded and halved
- 1 clove garlic
- 1 tsp red wine vinegar
- Salt to taste
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5 Comments
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No-Bake Lemon Ricotta Cheesecake
[…] audio purposes, so don’t mind me sweating up a storm!!! In that same episode, I also made my sweet and spicy shrimp which is EASY AF and delicious, so feel free to check that out as […]
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