Description
Spicy Cranberry Shrimp features a vibrant marinade combining tart cranberry sauce with fiery jalapeno, fresh ginger, and garlic, then grilled to perfection on skewers. This dish offers a delightful balance of spice and sweetness, making it an excellent choice for holiday appetizers or a flavorful twist on Taco Tuesday.
Ingredients
Scale
Marinade
- 1/2 cup cranberry sauce (jellied or whole berry)
- 1 jalapeno, seeded and diced
- 1 tbsp fresh ginger, peeled and minced (or 1 tsp dried ginger)
- 3 garlic cloves, minced
- Zest of 1 lime
- 2-3 tbsp lime juice (about the juice from 1 lime)
- 2 tbsp low sodium soy sauce
- 2 tbsp balsamic vinegar
Main
- 1 lb shrimp, peeled and deveined
- Several skewers for grilling (soaked if using wood skewers)
- Extra lime wedges for serving
- Additional 4 tbsp cranberry sauce (for brushing after grilling)
Instructions
- Prepare the Marinade: In a shallow dish, whisk together 1/2 cup cranberry sauce, diced jalapeno, minced ginger, minced garlic, lime zest, lime juice, low sodium soy sauce, and balsamic vinegar until well combined.
- Marinate the Shrimp: Add the peeled and deveined shrimp to the marinade, ensuring all shrimp are coated well. Cover and refrigerate for 1 to 2 hours to allow flavors to meld.
- Preheat the Grill: While the shrimp is marinating, preheat a grill pan on the stovetop or prepare an outdoor grill to medium-high heat.
- Skewer the Shrimp: Thread the marinated shrimp onto soaked skewers, spacing them evenly but not overcrowding.
- Grill the Shrimp: Place the shrimp skewers on the hot grill and cook for 2 to 3 minutes per side, or until the shrimp turn opaque and are cooked through.
- Finish and Serve: Remove shrimp from grill and slide them off the skewers onto a serving plate. Brush the shrimp with the remaining 4 tablespoons of cranberry sauce for an extra burst of flavor. Serve immediately with lime wedges on the side.
Notes
- This dish offers a perfect balance of tart cranberry sweetness and spicy heat, ideal as a holiday appetizer or a flavorful addition to your Taco Tuesday menu.
- Soaking wooden skewers in water for at least 30 minutes before grilling helps prevent them from burning.
- For a milder version, reduce or omit the jalapeno.
- Leftover shrimp can be refrigerated for up to 2 days and enjoyed cold or reheated gently.
Nutrition
- Serving Size: 1 serving
- Calories: 188 kcal
- Sugar: 13 g
- Sodium: 396 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.05 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 214 mg
