Spicy Mandarin Shrimp & Vegetable Stir-Fry

13 Rating(s): Rating(s):
Prep Time: 20 minutes
Baking Time: 12 minutes
Yield: about 6 servings


  • 1 cup (250 mL) Smucker's® Pure Orange Marmalade
  • 3 tbsp (45 mL) soy sauce
  • 2 tbsp (30 mL) white vinegar
  • 2 tsp (10 mL) hot pepper sauce or to taste
  • 2 tbsp (30 mL) cornstarch
  • 2 tbsp (30 mL) vegetable or canola oil
  • 1 tbsp (15 mL) fresh ginger root, chopped
  • 1 tbsp (15 mL) fresh garlic, minced
  • 24 fresh jumbo shrimp, peeled and deveined
  • 1 sweet red pepper, diced
  • 1 sweet yellow or green pepper, diced
  • 3 cups (750 mL) broccoli florets
  • 1/2 cup (125 mL) water
  • 1 cup (250 mL) sliced green onions
  • Salt and pepper to taste


  1. Combine marmalade, soy sauce, vinegar, hot pepper sauce and cornstarch; stir to dissolve cornstarch. Set aside.
  2. Place large skillet or wok over high heat for one minute, then add oil. Heat oil for 30 seconds, then add ginger root, garlic and shrimp. Stir-fry for 2-3 minutes or until shrimp turns pink. Remove shrimp from pan; set aside.
  3. Add peppers and broccoli to pan; cook over high heat for one minute. Add water; cover and reduce heat to medium. Cook 4-5 minutes or until vegetables are tender-crisp. Uncover pan and return heat to high. Add marmalade mixture. Cook for 2 minutes longer until sauce is thickened. Add shrimp and green onions. Heat through. Season with salt and freshly ground pepper, if desired. Serve with hot cooked rice.


  1. Replace shrimp with chunks of chicken or scallops.