Sweet, Citrusy and Spicy Shrimp
If sweet and sour and BBQ sauce had a baby, this sauce would be that baby! A mixture of store-bought salsa, orange juice, lime juice, maple syrup and allspice is used as a marinade, then cooked with some shrimp to make a delicious, simple, and flavorful meal.
- 1 cup pre-made salsa or picante sauce I used Pace Medium Picante Sauce
- 1 1/2 tbsp maple syrup * can sub agave nectar or honey
- 1/3 cup orange juice fresh squeezed is preferred
- 1 tbsp lime juice
- 1/4 tsp allspice
- 3 tbsp avocado oil
- 1 lb shrimp peeled and deveined
- Oil for pan
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!
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