Hot Pepper Jelly Shrimp



1.    Heat oil in a 12-inch skillet over high heat.

2.    Add shrimp to the pan and cook until edges turn pink, about 1 minute. Add salt, pepper, garlic, and pepper jelly to pan. Stir well and cook until shrimp is fully coated.

3.    Remove pan from heat; using large spoon, transfer shrimp to a large plate and serve immediately.

  • 2 tablespoons canola oil
  • 1 ½ lbs. jumbo gulf shrimp, peeled and deveined
  • ¼ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • ½ tablespoon fresh garlic, minced
  • 3 tablespoons hot pepper jelly
  • Juice from ½ lemon

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