You wouldn’t normally think that hot sauce and fruit would make for a tasty combination, but this zingy and zesty shrimp recipe will have you rethinking what you know about food. It takes very little prep and ingredients, but introduces a variety of delicious flavors that will have you making it on repeat. Recipe and photo courtesy Michelle Goth of Blackberry Babe.
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Makes 3 servings
Prep time 10 min.
Cook time 10 min.
Ingredients
1 lb shrimp, shell on, deveined 1/4 cup Sriracha 3/4 cup peach preserves or jam 2 tsp garlic powder Pinch of fresh garlic or garlic powder
How to make it
Make sure shrimp are completely de-thawed. Pat them dry with a paper towel. Add shrimp to gallon-size Ziploc bag, along with Sriracha, peach jam, and garlic powder. Massage the marinade into the shrimp, store in refrigerator for at least one hour. Thread onto skewers. If using wooden skewers, make sure they are well-soaked in water beforehand so they don’t burn. Grill over high, direct heat for 2 1/2 minutes on each side, basting each side with basting liquid. Serve while hot.
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You wouldn’t normally think that hot sauce and fruit would make for a tasty combination, but this zingy and zesty shrimp recipe will have you rethinking what you know about food.
It takes very little prep and ingredients, but introduces a variety of delicious flavors that will have you making it on repeat.
Recipe and photo courtesy Michelle Goth of Blackberry Babe.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 3 servings
Prep time 10 min.
Cook time 10 min.
Ingredients
1 lb shrimp, shell on, deveined 1/4 cup Sriracha 3/4 cup peach preserves or jam 2 tsp garlic powder Pinch of fresh garlic or garlic powder
How to make it
Make sure shrimp are completely de-thawed. Pat them dry with a paper towel. Add shrimp to gallon-size Ziploc bag, along with Sriracha, peach jam, and garlic powder. Massage the marinade into the shrimp, store in refrigerator for at least one hour. Thread onto skewers. If using wooden skewers, make sure they are well-soaked in water beforehand so they don’t burn. Grill over high, direct heat for 2 1/2 minutes on each side, basting each side with basting liquid. Serve while hot.
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Makes 3 servings
Prep time 10 min.
Cook time 10 min.
Ingredients
1 lb shrimp, shell on, deveined 1/4 cup Sriracha 3/4 cup peach preserves or jam 2 tsp garlic powder Pinch of fresh garlic or garlic powder
How to make it
Make sure shrimp are completely de-thawed. Pat them dry with a paper towel. Add shrimp to gallon-size Ziploc bag, along with Sriracha, peach jam, and garlic powder. Massage the marinade into the shrimp, store in refrigerator for at least one hour. Thread onto skewers. If using wooden skewers, make sure they are well-soaked in water beforehand so they don’t burn. Grill over high, direct heat for 2 1/2 minutes on each side, basting each side with basting liquid. Serve while hot.
Makes 3 servings
Prep time 10 min.
Cook time 10 min.
Prep time 10 min.
Cook time 10 min.
Prep time
10 min.
Cook time
Ingredients
- 1 lb shrimp, shell on, deveined
- 1/4 cup Sriracha
- 3/4 cup peach preserves or jam
- 2 tsp garlic powder
- Pinch of fresh garlic or garlic powder
How to make it
Make sure shrimp are completely de-thawed. Pat them dry with a paper towel. Add shrimp to gallon-size Ziploc bag, along with Sriracha, peach jam, and garlic powder. Massage the marinade into the shrimp, store in refrigerator for at least one hour. Thread onto skewers. If using wooden skewers, make sure they are well-soaked in water beforehand so they don’t burn. Grill over high, direct heat for 2 1/2 minutes on each side, basting each side with basting liquid. Serve while hot.
Make sure shrimp are completely de-thawed. Pat them dry with a paper towel.
Add shrimp to gallon-size Ziploc bag, along with Sriracha, peach jam, and garlic powder. Massage the marinade into the shrimp, store in refrigerator for at least one hour.
Thread onto skewers. If using wooden skewers, make sure they are well-soaked in water beforehand so they don’t burn.
Grill over high, direct heat for 2 1/2 minutes on each side, basting each side with basting liquid. Serve while hot.
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