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Recipes

Tropical Shrimp Skewers

A bright, sweet-heat spin on shrimp, made with Rose City Pepperheads Lime n’ Da Coconut Pepper Jelly.
Shrimp skewars on a wooden cutting board

Rose City Pepperheads Pepper Jelly jar

Ingredients

  • 1 lb large shrimp (16–20 count), peeled and deveined, tails-on
  • 2 T Rosecity Pepperheads Lime n’ da Coconut Pepper Jelly
  • 1 T olive oil
  • 1-2 t fresh lime juice
  • pinch of salt (optional)
  • Zupan’s Tropical Salsa

 

Preparation

  1. Prep shrimp: Pat shrimp dry and place in a bowl.
  2. Make marinade: Whisk together pepper jelly, olive oil, and lime juice until smooth.
  3. Marinate: Toss shrimp in marinade until evenly coated. Let sit 15–30 minutes (no longer—lime can start to “cook” the shrimp).
  4. Skewer: Thread onto skewers (if using wooden skewers, soak first).
  5. Grill: Cook over medium-high heat for 2–3 minutes per side, until opaque and just cooked through.
  6. Enjoy! Serve with tropical salsa.