A quick, bright, sweet-tangy shrimp dish made for holiday leftovers - and even better (and easier) with Keys Fresh peeled & deveined shrimp or ready to grill-ready skewers.
If you’ve got a leftover jar of cranberry sauce this holiday season sitting in the pantry (we all do…), this is your sign to turn it into something impressive. This recipe transforms simple ingredients into a glossy, holiday-ready shrimp dish that tastes way more special than the effort required.
Our peeled & deveined pink shrimp make this recipe nearly hands-off, just whisk the sauce, toss, and cook. Add jalapeño for heat or skip it entirely if spice isn’t your thing. Either way, the cranberry glaze caramelizes beautifully and makes this dish a standout on any holiday table, weeknight dinner, or potluck spread.
Prep the shrimp: Pat shrimp dry and season lightly with salt and pepper. If using skewers, brush with oil.
Make the glaze: In a small bowl, whisk together cranberry sauce, soy sauce, honey, vinegar, garlic, lime zest, and lime juice. Stir in jalapeño if using.
Cook the shrimp: Heat olive oil in a skillet over medium-high heat. Add shrimp and cook 1–2 minutes per side until pink and opaque.
Add the cranberry mixture: Reduce heat to medium, pour the glaze over the shrimp, and toss to coat. Let it simmer for 2–3 minutes until glossy and slightly thickened.
Finish + serve: Remove from heat. Top with herbs and lime juice. Serve warm.
Recipe Note
Make it mild: Skip the jalapeño - the dish stays sweet, tangy, and vibrant.
Make it spicier: Add red pepper flakes or a drizzle of chili crisp.
Make ahead: The glaze can be prepped 48 hours in advance.
Crowd-size: Easily doubles or triples for parties.
