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Baked Tangerine-Hatch Firecracker Shrimp #FreshTastyValentines #sponsor #giveaway

While I love firecracker shrimp, I only have them when we eat out because I do not fry at home. But when I received the No Sugar Added Tangerine Hatch Chile sauce from Not Ketchup, a #FreshTastyValentines sponsor, I knew I had to try to do a baked version at home. No sugar added + not fried = a healthier version of this fun appetizer. Success.

First a few things about Not Ketchup...I became acquainted with the product when they sponsored previous blogging events I've coordinated. Check out my Braised Meatloaf in a Cherry-Kissed Sauce, Oven Roasted Flank Steak with a Fig-Gorgonzola Sauce, and Blueberry-Pickled Shrimp which were all made with Not Ketchup.

But this is their first sauce with ABSOLUTELY ZERO ADDED SUGAR. Here's the scoop on Tangerine Hatch Chile Not Ketchup...

  • NO added sugar
  • NO artificial or non-nutritive sweeteners
  • Of course, nothing artificial and no preservatives
  • Sweetened only with REAL FRUIT - in this sauce that's tangerines, apples and dates
  • 1g sugar per serving

Erika suggests it would work well with any kind of seafood, pork, beef, chicken, turkey and you need only look at her Instagram feed for ideas; she has been featuring this flavor for the whole month of January.

You can find Not Ketchup in stores, mostly in California, Texas, and Michigan. Look here. You can order it on Amazon with free shipping for Prime members: here. Or order from her website.

  • Enough shrimp for everyone to have two or three apiece
  • wonton wrappers
  • 1/4 C No Sugar Added Tangerine Hatch Chile sauce from Not Ketchup
  • 1 t red chile pepper flakes
  • freshly ground salt
  • freshly ground pepper
  • oil for brushing
  • Also needed: silicone baking mat or parchment paper

Place the sauce, red chile pepper flakes,salt and pepper in a small mixing bowl. Shell the shrimp, leaving the tail on. Pat the shrimp very dry with a towel or paper towel and put them in the bowl. Make sure they are completely coated in sauce. Let stand for 10 to 15 minutes.

Preheat oven to 400 degrees F. Carefully wrap the shrimp in the wonton wrappers.

 Lay on a silicone mat-lined sheet. Spray or brush with oil. Bake for 10 minutes. Flip over. Brush with oil again. And return to the oven for an additional 6 to 8 minutes. If the wrapper is still not browned, return it to the oven for another minute or two.

Serve immediately with more Tangerine Hatch Chile sauce for dipping.

Don't forget to check out the prizes and enter our #FreshTastyValentines Giveaway
HERE. You have a chance to win a bottle of the No Sugar Added Tangerine-Hatch Not Ketchup!

*Disclosure: I received complimentary product from Not Ketchup for the creation of this post. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*

Find Not Ketchup
on the web: here
on Twitter: here
on Facebook: here
on Pinterest: here
on Instagram: here
on Google+: here

Today's #FreshTastyValentines Recipes


  1. Perfect and healthy recipe Cam. Sounds amazing.

  2. I'm not a shrimp fan but that Not Ketchup flavor was awesome! I expected it to be super spicy but was amazed by how well the tangerine mellowed it out.

  3. What a fun way to use this fantastic sauce! Yumm!

  4. This sounds delicious - a great way to use the tasty sauce!

  5. I great use of NK! I can't think of anything that this Tangerine Hatch Chile sauce wouldn't be good on!!!!


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