Marinated with our spicy peanut butter, The Heat Is On, honey, lime, garlic, and orange juice, these succulent shrimp have a sweet and spicy flavor you can’t resist.
The recipe can easily be cooked on a stovetop using a grill pan but they’re even more fun to do for a barbecue. Pull out the grill this Memorial Day weekend and try this recipe!
Prep time: 30 minutes (25 inactive)
Cook Time: 7 minutes
Total time: 37 minutes
Yield: 4 appetizer servings or 2 main course
2 pounds colossal shrimp, shell off/tail on
⅓ cup The Heat is On peanut butter
2 limes, juiced
2 large garlic cloves
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 tablespoon honey
⅓ cup orange juice
For serving: butter lettuce leaves, lime wedges
1. Place washed and deveined shrimp in a gallon-sized bag.
2. Combine peanut butter, lime juice, garlic, salt, paprika, honey, and orange juice in a blender and puree until smooth. Pour marinade in to bag and mix to coat shrimp with the marinade. Seal and set aside to marinate for 20 minutes.
3. On a preheated grill pan set to medium high, arrange shrimp in a single layer and cook for 2-3 minutes on each side, until opaque and slightly charred. Repeat until all the shrimp are used up.
4. Serve on a bed of butter lettuce with lime wedges on the side.