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Sweet & Sticky Caribbean Shrimp

  • Author: Morgan
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


Units Scale
  • 1/2 cup guava jelly
  • 1/4 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
  • 1/2 cup chopped fresh cilantro
  • 2 green onions, chopped
  • Rice, black beans, and sliced avocado, to serve (optional)


  1. In a medium-sized bowl, whisk together the guava jelly, ketchup, minced garlic, soy sauce, brown sugar, lime juice, seasonings, and cornstarch. Set aside.
  2. 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.
  3. 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.
  • Prep Time: 10 mins
  • Cook Time: 10 mins