Seared shrimp tossed in a sweet and spicy pepper jelly, serve them over rice or greens for a fun and easy weeknight meal. These Pepper Jelly Shrimp will be a hit with your family.
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This recipe for pepper jelly makes a nice big batch so you can do many things with it. It’s easy to make, and delicious!
Since I had made a big batch, I thought I’d try it over seared shrimp for a super quick and easy meal.
Shrimp only take a few minutes to cook. Toss on the jelly like a sauce, and cook a little to get a little glaze over the shrimp.
Voila! Easy dinner.
It’s kind of like easy sweet and sour shrimp.
How to prep Shrimp
Simply defrost frozen, peeled, and deveined shrimp and remove the shell from the tail. I like to buy the extra jumbo shrimp 16/20 count per pound. They’re nice big shrimp.
The ones in the pictures that you see are the 21-25 Jumbo Shrimp. That means there are about 21-25 shrimp per pound in this bag. Whereas, the extra jumbo shrimp that I usually prefer, there are about 16-20 shrimp per pound. Bigger shrimp, fewer per pound.
To defrost the shrimp, simply place them in a medium bowl and cover with cool tap water. Change the water out for fresh tap water a couple of times, and in about 5 minutes they’ll be defrosted.
At this point, the tail shell is easily removable.
Pat the shrimp dry with a paper towel.
Really that’s all there is to this simple easy recipe.
How do I use the extra pepper jelly?
Make up the pepper jelly to enjoy it in several ways – as an appetizer, as a sauce, try it in my pepper jelly cheese balls.
It’s so good with so many things.
Use it with cheese and crackers on a cheese board.
Serve it over ribs or chicken for a sweet and spicy meaty meal.
I love it over roasted salmon! Here’s my recipe on how to roast salmon.
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Pepper Jelly Shrimp Recipe
Pepper Jelly Shrimp
- 2 cups white vinegar
- 2 cups granulated sugar
- 1 red bell pepper finely chopped
- 1 green bell pepper finely chopped
- 2 jalapenos seeded ribs removed, and finely chopped
- 1 tablespoon Kosher salt
- 1 teaspoon coarse ground black pepper
- ½ teaspoon cayenne pepper ground
- 1 pound shrimp
- ½ tablespoon oil
Make the pepper jelly:
- Mix all pepper jelly ingredients (vinegar, sugar, chopped peppers, salt, black pepper, and cayenne pepper) in a heavy-bottomed saucepan, and bring to a boil over medium heat.
- Reduce to low and simmer, stirring occasionally, for about 2 hours or until reduced by a little more than ½, making about 2 cups of pepper jelly.
- Allow jelly to cool. It will thicken as it cools. You will want ¼ cup of pepper jelly for 1 pound shrimp, or more if you like it really saucy.
Cook the shrimp:
- Heat oil in a large skillet over medium-high heat.
- Place the shrimp in the hot skillet. Do not crowd the pan or the shrimp will not sear. Cook in 2 batches if you have a small pan. Stir-fry shrimp until pink but still translucent in the middle, about 3 minutes.
- Add ¼ cup pepper jelly to the pan with the shrimp, and bring to a boil and stir until sauce thickens and shrimp is opaque, about 1 minute.
- Serve hot shrimp and pepper jelly sauce over steamed rice or greens for a fun and easy dinner.