Blackberry shrimp are the perfect blend of sweet and sour with rich and complex fresh flavors.
Jump to RecipeI love finding unique and creative flavor combinations, and I definitely found a fun one with these blackberry shrimp! The blackberry sauce is fun and fruity, with some complex flavors that gives a unique and vibrant flavor to the shrimp. Plus, it’s easy to make with a food processor!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
First things first, we have to make our blackberry puree. To do this, place your washed blackberries into your food processor, and puree until smooth.
See all those seeds? We’ve got to separate those out so that our blackberry sauce is nice and smooth. To do this, place a fine mesh strainer over a clean bowl. Pour the blackberry puree into the fine mesh strainer. Some of the puree will go right through the strainer, while the rest will sit in the strainer with the seeds. To separate out as much of the blackberry puree as possible, use a spatula or spoon to gently press the blackberry puree through the strainer. Keep gently pressing and scraping with your spatula until mostly only seeds remain in the strainer. Discard the seeds.
Then, add your blackberry puree, lime juice, fresh ginger, soy sauce, and red pepper flakes to a small saucepan on the stove. Heat until bubbles start to form, and then simmer for about 10 minutes.
While your blackberry sauce is simmering, you can cook your shrimp! Heat the olive oil in a large skillet over medium heat. Add the shrimp and sauce for about 2-3 minutes per side, or until the shrimp are pink and cooked through.
Toss your shrimp with the blackberry sauce, and serve! We like pairing our blackberry shrimp with a fun vegetable and grain side dish. You can find my side dish recipe archive here.
If you try this recipe, please be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Blackberry Shrimp
Ingredients
- 1 cup fresh blackberries
- 1 lime juiced
- 1 tbsp grated fresh ginger
- 1 tbsp soy sauce
- 1/2 tsp red pepper flakes
- 1 tbsp olive oil
- 1 lb raw shrimp peeled, deveined, tails removed
Instructions
- Puree blackberries in a food processor until smooth. Strain out blackberry seeds in a fine mesh strainer and discard.
- Add pureed blackberries, lime juice, fresh ginger, soy sauce, and red pepper flakes to a small saucepan on the stove and stir well. Heat on high until mixture begins to bubble, reduce heat, and simmer for about 10 minutes.
- Heat olive oil in a skillet over medium heat. Add shrimp and saute for 2-3 minutes per side, or until pink and cooked through. Toss shrimp with blackberry sauce and serve.
Notes
- To strain out the blackberry seeds: place a fine mesh strainer overtop a clean bowl. Pour blackberry puree into the fine mesh strainer. Use a spatula or spoon to press and scrape the blackberry puree through the strainer, while the seeds remain in the strainer. Once there's mostly just seeds in the strainer, scrape any extra puree off the very bottom of the strainer and discard the seeds.
- Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days.