• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 cup (12-ounce jar) sweet orange marmalade
  • 3 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons hot pepper sauce (original recipe calls 2 teaspoons)
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped fresh ginger
  • 1 tablespoon chopped garlic
  • 24 large shrimp -- peeled and deveined
  • 1 red bell pepper -- chopped
  • 1 yellow bell pepper -- chopped
  • 3 cups broccoli florets
  • 1/2 cup water
  • 1 can sliced water chestnuts -- drained
  • 1 cup chopped green onions
  • 4 cups hot cooked rice


  • Combine marmalade, soy sauce, vinegar, hot pepper sauce and cornstarch; stir to dissolve cornstarch. Set aside.
  • Place large skillet or wok over high heat for 1 minute, then add oil. Heat oil for 30 seconds then add ginger, garlic and shrimp. Stir fry for 2-3 minutes. Remove from wok and set aside. Add bell peppers and broccoli, cook for 1 minute. Add water; cover and reduce heat for medium. Cook 4-5 minutes.
  • Uncover and heat to high, add shrimp, marmalade mixture and water chesnuts. Cook for 2 minutes.
  • Season to taste. Add green onions. Serve over hot cooked rice


This recipe is originally from the Smuckers web site. The only thing I added was the can of water chestnuts.

Categories: Asian 

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