I’m usually over Thanksgiving leftovers by the end of the weekend. They’re often gone by Monday or need to be tossed out. However, cranberry sauce is one thing that keeps really well, lasting in the fridge for 10-14 days. What better way to dress up the leftover cranberry sauce with a little spice with these Spicy Cranberry Shrimp.
The tart limes and cranberries are a perfect match and balanced out with spicy jalapeno and savory soy sauce. You can also use this marinade on pork or chicken.
These shrimp are perfect for any holiday get-together or even just an average Tuesday night. For parties, you can serve up on a platter with toothpicks and garnish with some limes and fresh cranberries for a stunningly beautiful appetizer. They would be delightful alongside my Winter Aperol Spritz.
Or, top some soft tortilla shells with the spicy cranberry shrimp, layer on some creamy slaw, and you’ve got Taco Tuesday won.
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Spicy Cranberry Shrimp
- ½ cup plus another 4 tbsp. cranberry sauce jellied or whole berry
- 1 jalapeno seeded and diced
- 1 tbsp. fresh ginger peeled and minced (or 1 tsp. dried ginger)
- 3 garlic cloves minced
- Zest of 1 lime
- 2-3 tbsp. lime juice about the amount of juice from 1 lime
- 2 tbsp. low sodium soy sauce
- 2 tbsp. balsamic vinegar
- 1 lb. shrimp peeled and deveined
- Several skewers for grilling soaked if using wood skewers
- Extra lime wedges for serving
- Whisk together everything except the shrimp in a shallow dish. Add shrimp and marinate 1-2 hours in refrigerator.
- Preheat a grill pan on a stovetop or outdoor grill on medium-high. Thread shrimp onto skewers and grill for 2-3 minutes per side or until shrimp cooked through.
- Slide off skewers, brush with remaining 4 tbsp. of cranberry sauce, and serve. Serve with lime wedges.
- For extra heat include the jalapeno seeds.
- You can use jellied or whole berry cranberry sauce. It can be homemade or store-bought.