Texan Heartland Recipe
Spicy Island Shrimp Skewers
- Servings
- 4
- Prep Time
- Cook Time
Bring a taste of the islands to your table with these Spicy Island Shrimp Skewers. Plump shrimp are brushed with a tropical glaze made from our Coconut Pineapple Habanero Hot Jam, giving them a glossy, sweet heat with subtle tropical notes. Grilled to perfection, these skewers are smoky, spicy, and irresistibly juicy — perfect for summer cookouts, backyard parties, or weeknight grilling.
Ingredients
- 1 ½ lbs large shrimp, peeled and deveined (tails on)
- ½ cup Texan Heartland Coconut Pineapple Habanero Hot Jam
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Wooden or metal skewers
- Fresh cilantro, for garnish
- Lime wedges, for serving
Directions
- Soak skewers (if wooden): Place wooden skewers in water for 20 minutes to prevent burning.
- Make the glaze: In a small saucepan over low heat, warm the Texan Heartland Coconut Pineapple Habanero Hot Jam until pourable. Stir in soy sauce, lime juice, olive oil, garlic, and ginger. Mix until smooth.
- Skewer the shrimp: Thread shrimp onto skewers, about 4–5 per skewer.
- Brush and grill: Brush shrimp generously with the glaze. Grill over medium-high heat for 2–3 minutes per side, basting with more glaze until shrimp are opaque and slightly charred.
- Serve: Transfer to a platter, drizzle with extra glaze, and garnish with fresh cilantro. Serve with lime wedges.
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