Sweet & Sticky Caribbean Shrimp

Name: Sweet & Sticky Caribbean Shrimp
Total time: 20 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1/2 cup guava jelly; 1/4 cup ketchup; 4 cloves garlic, minced; 2 tablespoons soy sauce; 1 tablespoon dark brown sugar; Juice of 2 limes; 2 teaspoons cumin; 1 teaspoon onion powder; 1 teaspoon ground black pepper; Kosher salt, to taste; 1 teaspoon cornstarch; 2 tablespoons unsalted butter; 2 pounds frozen peeled and deveined shrimp, thawed, tails removed; 1/2 cup chopped fresh cilantro; 2 g reen onions, chopped; Rice, black beans, and sliced avocado, to serve (optional)

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy 👁️ 20 views

👨‍🍳 Start Cooking

Foto: Host The Toast — Morgan

Ingredients

4 servings

1/2 cup guava jelly
1/4 cup ketchup
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon dark brown sugar
Juice of 2 limes
2 teaspoons cumin
1 teaspoon onion powder
1 teaspoon ground black pepper
Kosher salt, to taste
1 teaspoon cornstarch
2 tablespoons unsalted butter
2 pounds frozen peeled and deveined shrimp, thawed, tails removed
1/2 cup chopped fresh cilantro
2 g reen onions, chopped
Rice, black beans, and sliced avocado, to serve (optional)

Steps

In a medium-sized bowl, whisk together the guava jelly, ketchup, minced garlic, soy sauce, brown sugar, lime juice, seasonings, and cornstarch. Set aside.
Melt the butter in a skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the hot skillet and cook until opaque, about 1-2 minutes per side. Remove the shrimp from the pan and set aside.
Pour the combined sauce ingredients into the hot pan. Allow to boil and then reduce to a simmer, stirring occasionally, until thickened, about 5 minutes. Return the shrimp to the pan and toss to coat. Cook an additional 2 minutes over low heat. Top with cilantro and green onion and serve with rice, black beans and avocado, if desired.

Source: Host The Toast by Morgan