3 Spicy Seafood Recipes to Try with Pepper Jelly

Here at the Jones family household, we’re pretty much on a “see food” diet. In other words, when we see food, we eat it!

In all seriousness, we really do love seafood. And we love it even more when it’s paired with the uniquely sweet heat of Grandma Jones’ Pepper Jelly. From quick ‘n’ easy shrimp skewers to to rich, flaky crab cakes to sumptuous honey-glazed salmon, a little dollop of everyone’s favorite condiment is all it takes to turn an everyday meal into a mouthwatering taste sensation that even the staunchest of landlubbers couldn’t resist.

Here are three delicious spicy seafood recipes that you can make at home with pepper jelly. Order a jar today and get cookin’!

Spicy Grilled Shrimp Skewers

Ingredients:

• 1 pound (450g) large shrimp, peeled and deveined
• 1/4 cup Caribbean Mango Pepper Jelly
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust according to your spice preference)
• Salt and pepper, to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

• In a mixing bowl, combine the pepper jelly, lime juice, olive oil, minced garlic, smoked paprika, cayenne pepper, salt, and pepper. Stir well to create a marinade.
• Add the peeled and deveined shrimp to the marinade. Toss the shrimp until they are well coated. Let the shrimp marinate for at least 30 minutes in the refrigerator.
• Preheat your grill to medium-high heat.
• Thread the marinated shrimp onto the soaked wooden skewers, piercing through both the head and tail ends of each shrimp to keep them secure.
• Once the grill is hot, place the shrimp skewers on the grill. Cook for approximately 2-3 minutes per side or until the shrimp turn pink and opaque, and have grill marks.
• While grilling, brush the shrimp with any remaining marinade to enhance the flavor.
• Once cooked, remove the skewers from the grill and serve hot.
• Optional: Garnish the shrimp skewers with freshly chopped cilantro or parsley for added freshness and visual appeal.

Spicy Crab Cakes with Pepper Jelly Sauce

Ingredients:

• 1 pound (450g) lump crab meat
• 1/4 cup mayonnaise
• 1/4 cup breadcrumbs
• 2 green onions, finely chopped
• 1/4 cup red bell pepper, finely diced
• 1/4 cup fresh parsley, finely chopped
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon cayenne pepper (adjust according to your spice preference)
• Salt and pepper, to taste
• Vegetable oil, for frying
• 1/2 cup Jalapeno Pepper Jelly
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 teaspoon sriracha sauce (adjust according to your spice preference)

Instructions:

• In a large bowl, gently pick through the lump crab meat to remove any shells or cartilage. Be careful not to break up the crab meat too much.
• In a separate bowl, combine the mayonnaise, breadcrumbs, green onions, red bell pepper, parsley, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, cayenne pepper, salt, and pepper. Mix well.
• Add the crab meat to the bowl with the other ingredients. Gently fold the mixture together until well combined, being careful not to break up the crab meat too much. The mixture should hold together but still be somewhat loose.
• Shape the mixture into crab cakes of your desired size. You can make smaller appetizer-sized crab cakes or larger ones for a main course.
• Heat vegetable oil in a large skillet over medium heat. Add the crab cakes to the skillet and cook for about 3-4 minutes per side, or until they are golden brown and crispy. Cook in batches if necessary, being careful not to overcrowd the pan.
• While the crab cakes are cooking, prepare the pepper jelly sauce. In a small saucepan, combine the pepper jelly, lime juice, soy sauce, and sriracha sauce. Heat over low heat, stirring until the pepper jelly has melted and the sauce is smooth.
• Once the crab cakes are cooked, transfer them to a paper towel-lined plate to drain any excess oil.
• Serve the spicy crab cakes hot, drizzled with the pepper jelly sauce. You can also serve them with a side of mixed greens, lemon wedges, or additional pepper jelly sauce for dipping.

Spicy Honey-Glazed Salmon

Ingredients:

• 4 salmon filets (6 ounces each)
• Salt and pepper, to taste
• 1/4 cup Pomegranate Pepper Jelly
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon sriracha sauce (adjust according to your spice preference)
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• Chopped fresh cilantro, for garnish (optional)
• Lime wedges, for serving

Instructions:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
• Season the salmon filets with salt and pepper, and place them on the prepared baking sheet.
• In a small saucepan, combine the pepper jelly, honey, soy sauce, lime juice, sriracha sauce, minced garlic, and grated ginger. Heat over medium-low heat, stirring until the ingredients are well combined and the glaze is smooth. Cook for about 2-3 minutes until slightly thickened.
• Brush the glaze over the salmon filets, coating them evenly.
• Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time may vary depending on the thickness of the filets, so keep an eye on them.
• Once cooked, remove the salmon from the oven and let it rest for a few minutes.
• Garnish with chopped fresh cilantro, if desired, and serve the spicy glazed salmon with lime wedges on the side.

Pepper Jelly Makes Spicy Seafood Recipes Even Better