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Jumbo Shrimp With Sweet-And-Sour Sauce

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“A simple and delicious shrimp dish. The sauce can be made ahead of time. I decreased th marmalade after reading Kitz review because 1/2 cup was my typo. Should be 1/4 cup marmalade, but feel free to add more if you like it sweeter.”

Ingredients Nutrition


  1. For the Sauce:
  2. In a small saucepan warm the peanut oil over medium heat.
  3. Add the ginger and garlic.
  4. Cook until golden brown, about 60 to 90 second, stirring often.
  5. Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted.
  6. Remove from heat and set aside at room temperature.
  7. If made ahead, warm the sauce over medium heat until the marmalade has melted again.
  8. Shrimp:
  9. In a large bowl mix the oil, salt, chile powder, paprika and pepper.
  10. Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices.
  11. Thread shrimp onto metal skewers or you can also use a fish basket.
  12. Heat grill to 500 to 550 degrees (high heat).
  13. With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once.
  14. Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.

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