Sweet & Sticky Caribbean Shrimp

• Gluten free

• Seafood

  • 2 lbs Shrimp, frozen

• Produce

  • 1/2 cup Cilantro, fresh
  • 4 cloves Garlic
  • 2 Green onions
  • 2 Limes, juice of
  • 1 tsp Onion powder

• Condiments

  • 1/2 cup Guava jelly
  • 1/4 cup Ketchup
  • 2 tbsp Soy sauce

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1 tbsp Brown sugar, dark
  • 1 tsp Cornstarch
  • 1 Kosher salt

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 2 tbsp Butter, unsalted

Found on hostthetoast.com

Ingredients

• ½ cup guava jelly
• ¼ cup ketchup
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon dark brown sugar
• Juice of 2 limes
• 2 teaspoons cumin
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• Kosher salt, to taste
• 1 teaspoon cornstarch
• 2 tablespoons unsalted butter
• 2 pounds frozen peeled and deveined shrimp, thawed, tails removed
• ½ cup chopped fresh cilantro
• 2 green onions, chopped
• Rice, black beans, and sliced avocado, to serve (optional)

Directions

• In a medium-sized bowl, whisk together the guava jelly, ketchup, minced garlic, soy sauce, brown sugar, lime juice, seasonings, and cornstarch. Set aside.
• Melt the butter in a skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the hot skillet and cook until opaque, about 1-2 minutes per side. Remove the shrimp from the pan and set aside.
• Pour the combined sauce ingredients into the hot pan. Allow to boil and then reduce to a simmer, stirring occasionally, until thickened, about 5 minutes. Return the shrimp to the pan and toss to coat. Cook an additional 2 minutes over low heat. Top with cilantro and green onion and serve with rice, black beans and avocado, if desired.