I first shared this twist on my Apricot Ginger Shrimp in a Susquehanna Style magazine spread featuring peaches last summer. Though I have made this new-and-improved recipe many times, I recently realized that I never posted it here. Given its ease and great flavor, I figured I needed to rectify that while there is plenty of grilling weather in sight. (Of course, on the day of the magazine photo shoot, it poured buckets so I gave up on my grill and broiled the ones you see here. It worked great, so keep it as a cold weather option!)
My original recipe calls for apricot preserves. Because the flavors are similar and I typically make peach jam every summer, I often use that. Use whichever you prefer or have on hand. Beyond that minor switch, the recipe below has some tasty changes from the original. But sometimes small changes really ratchet up the flavor!
This recipe will serve 6-8 for a main dish. As an option, thread two or three shrimp on shorter skewers and offer as a special hors d’oeuvre when entertaining. (The shrimp may also be grilled on long skewers and removed to a platter for serving.) Between the great taste and the easy, advance prep–not to mention the quick cooking time–this is a recipe I return to often. Served cold or at room temperature, any leftovers are delicious for lunch the next day.
Yields approximately 6 main dish servings; more when served as an appetizer.
- 1/2 cup plain Greek yogurt (non-fat and 2% both work well)
- 1/2 cup mayonnaise
- 1/4 cup peach jam (may substitute apricot preserves)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, minced (I have substituted one teaspoon of dried ginger)
- 1 tablespoon Sriracha hot chili sauce (available in the Asian/international aisle; see notes)
- 2 pounds large or jumbo shrimp, peeled and deveined with the tail left on (thawed if frozen; see notes)
In a medium bowl, combine all ingredients except for the shrimp.
Place shrimp in a large zipper-top bag. Add the marinade and fully distribute.
Place in the refrigerator and allow the shrimp to marinate for 6-8 hours. I like to let them marinate most of the day, if possible, but have done so for as little as an hour. The longer they sit, the more the flavor will develop.
When ready to grill, thread the shrimp on the skewers, discarding the excess marinade. To anchor the shrimp well, place the skewer through the top and bottom of each shrimp.
Grill over medium heat for about three minutes per side or until shrimp is just pink.
- This amount of Sriracha sauce will not add a lot of heat to the shrimp but will add good flavor. You may add more to taste, or substitute a preferred amount of your favorite hot sauce.
- Frozen shrimp releases a good bit of water when thawed. The extra liquid will dilute the marinade, so drain the shrimp well. To thaw frozen shrimp more quickly, place in a colander and run water over top.
Extra Recipe Note: A substitution I often make is replacing up to half of the mayonnaise in a recipe with plain Greek yogurt, either non-fat or 2%. This trades a portion of the fat and calories for protein and calcium without jeopardizing taste and texture. When used in a marinade, yogurt offers the added benefit of tenderizing the meat. If desired, you may use all mayonnaise. Likewise, I have prepared the recipe using all Greek yogurt. While the shrimp still tastes good with the latter option, the flavor is less pronounced. Mayonnaise also allows food to brown and caramelize better than yogurt. For the best taste and health profile, I recommend the 50-50 mix.
Classic Peach Jam is a do-it-yourself option that tastes as delicious in a PB&J as it does in this shrimp marinade.