Clinton Kelly's Sweet and Spicy Shrimp

by Rachael Ray Show Staff 9:00 AM, September 21, 2016

Aired September 21, 2016

Serves 2

1/3 cup orange marmalade
1 jalapeño, finely diced
1 pound shrimp, peeled and deveined
Salt and pepper
Olive oil



Combine orange marmalade and jalapeño in a mixing bowl. Add some hot water to loosen mixture and season with salt and a decent amount of cracked black pepper.

Liberally salt and pepper shrimp.

Heat a nonstick pan over high heat with a little olive oil. Once the oil is hot, add shrimp and cook until opaque. It should cook very quickly. When the shrimp are almost done, add the orange marmalade mixture and cook for a minute or two to thicken.

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