This recipe was a bit of a surprise for me. Typically I would expect these shrimp to be over the top lemony/salty but it was neither of those things. Using pepper jelly added two of our favorite things… Heat and sweet!!! We really enjoyed this light meal as we just got back from vacationing in Cozumel (which resulted in too many tortilla chips and fajitas). I found this recipe in Rocco Dispirito’s Now Eat This! Diet cookbook. His books are fantastic because he tells you what the nutrition facts would be if the dish was prepared traditionally compared to the nutritional facts after the recipe is made-over. Traditionally this recipe would have been close to 600 calories and he got it down to 205 per serving. Pretty impressive! I highly recommend his cookbooks because his recipes are amazing and he isn’t too bad to look at on every other page of his cookbooks either 😉 Perry gave this recipe five stars and here is why:
“I was not too comfortable about how pink the shrimp looked. It was almost like they were soaked in beet juice but Kelsey assured me it was because of pepper jelly and that I would really like it. She was right. I do not know what is in that pepper jelly but I am tempted to spread some on a piece of toast tomorrow morning. You know when granola bar companies get you by calling their products “savory sweet?” Well that is exactly how this recipe got me. It was a subtly sweet at first bite and finished with a kick. I’ll be looking forward to having these again for lunch tomorrow”
Serves: 4 Calories: 205
- 1 lb of shrimp, peeled and deveined with tails removed.
- Salt to taste
- 2 tsp coarsely ground pepper
- 2 tbsp canola oil
- 1/4 cup of fresh squeezed lemon juice
- 1/4 cup of hot pepper jelly (look next to your typical grape and strawberry jams)
- 1 tbsp unsalted butter
- 2 cloves of garlic, thinly sliced (If you know me you’ll know I used 4 cloves since I cannot get enough garlic.)
- Heat a large nonstick skillet over medium-high heat
- Blot the shrimp with a paper-towel to ensure that they are dry.
- Season one side of the shrimp with salt to taste. Flip the shrimp and season the other side with the pepper. Lightly press into the pepper to ensure it sticks.
- Add 1 tbsp of oil to the pan and add the shrimp salt side down. After about 2 minutes season the peppered side with salt and flip. Cook until done approximately 2.5 minutes per side. Transfer the shrimp to a plate and set aside.
- Turn off heat and while the pan is still hot add the lemon juice, pepper jelly, garlic, and butter. Stir until well mixed and garlic is fragrant.
- Toss shrimp back into the pan and coat with sauce.
- Serve with steamed veggies or whatever you fancy and enjoy 😉
*Original recipe belongs to Rocco Dispirito and can be found in his cookbook titled ” Now Eat This! Diet”
*Photo is an original taken by me.