Grilled Shrimp With Tomato Jam

Prep Time
Cook Time
Ready In

"This recipe is twofold: first you make the jam, which is delicious on its own (or served with cheese), and then you use the jam to marinate the shrimp before grilling. Serve with a wedge of lemon or lime."

Original is 3-4 servings


  • Serving Size: 1 (441.5 g)
  • Calories 315.9
  • Total Fat - 7 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 203.5 mg
  • Sodium - 954.7 mg
  • Total Carbohydrate - 40.4 g
  • Dietary Fiber - 3.1 g
  • Sugars - 34.4 g
  • Protein - 24.3 g
  • Calcium - 158.1 mg
  • Iron - 1.6 mg
  • Vitamin C - 32.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Melt butter in a saucepan over medium high heat. Add ginger and garlic and stir until fragrant and soft. Add vinegar, sherry, and cinnamon and stir until it resembles a glaze (4 to 5 minutes). Stir in tomatoes, sugar, cumin, cayenne, and cloves. Reduce heat to low and simmer about 1 hour, until liquid has evaporated.

Step 2

Stir in honey, black pepper and salt. Use a blender or a potato masher to puree to your desired consistency. Allow to cool completely.

Step 3

Once cooled, stir together half of the jam mixture with the siracha (optional: the jam is nicely spicy as is, but if you like spicier food, add the siracha). Add to shrimp and marinate for 30 - 1 hour.

Step 4

Skewer the shrimp and grill for about 2 minutes per side. Serve grilled shrimp with remaining jam and a wedge of lemon or lime.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When choosing tomatoes for the jam, it is best to use ripe tomatoes for the best flavor.
  • If using fresh shrimp, make sure to devein and shell them before marinating.

  • Substitute olive oil for butter - Olive oil is a healthier alternative to butter and it has a higher smoke point, making it a better choice for grilling.
  • Substitute maple syrup for honey - Maple syrup is a healthier alternative to honey and it has a slightly different flavor that will add a unique twist to the recipe.

Smoked Shrimp with Tomato Jam Substitute smoked paprika for the cayenne pepper, and omit the sriracha. Marinate the shrimp in the tomato jam for 1-2 hours. Preheat your smoker to 225°F. Place the shrimp on a rack in the smoker and smoke for 15-20 minutes, until the shrimp is cooked through. Serve with remaining jam and a wedge of lemon or lime.

Couscous Salad with Lemon and Parsley: This light and fresh couscous salad is the perfect accompaniment to the flavorful grilled shrimp with tomato jam. The bright lemon and parsley flavors provide a nice contrast to the sweetness of the jam and the savory shrimp.

Grilled Vegetable Skewers: These delicious grilled vegetable skewers are a great way to add some color and flavor to this meal. The savory vegetables are a great complement to the sweetness of the tomato jam and the flavor of the shrimp. They also provide a healthy side dish to balance out the meal.


Q: How long should I marinate the shrimp?

A: The shrimp should be marinated for 30 minutes to 1 hour.

Q: What type of marinade should I use?

A: You can use any type of marinade you prefer, such as a citrus-based marinade, a spicy marinade, or a sweet marinade. Just make sure to adjust the seasonings to your taste.

2 Reviews


Ten stars! The tomato jam is absolutely divine! And it complemented the shrimp perfectly. I used a potato masher, so the texture was left coarse, and we did add the Sriracha to the marinade. I didn't think the shrimp were spicy at all, but the jam (without the added Sriracha) did have a bite, in a very good way! Thanks for sharing!


review by:
(28 May 2022)


The tomato jam was the star of this dish and the shrimp were terrific . I will make again


review by:
(4 Jun 2021)

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Fun facts:

This recipe for grilled shrimp with tomato jam is similar to a popular dish in the Caribbean islands called "Ropa Vieja". It was created by the Spanish conquistadors as they traveled from the Canary Islands to the Caribbean in the 16th century.

The sriracha chili sauce that is used in this recipe is a popular hot sauce created by David Tran in 1980. Tran was a Vietnamese refugee who moved to the United States and started his own company, Huy Fong Foods, to produce the sauce.