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- 1 1/2 pounds fresh or frozen, peeled and deveined extra-large shrimp
- 1/4 cup orange marmalade
- 1/4 cup honey
- 2 - 3 teaspoons Cajun seasoning
- 1 tablespoon olive oil
- 2 cups hot cooked rice
1. Thaw shrimp, if frozen. If using wooden skewers, soak in water for 1 hour. Rinse shrimp; pat dry. For sauce, in a small saucepan stir together marmalade, honey, and 1/2 teaspoon of the Cajun seasoning; set aside.
2. Place shrimp in a self-sealing plastic bag set in a shallow bowl. For marinade, in a small bowl combine oil and remaining Cajun seasoning. Pour marinade over shrimp. Seal bag. Marinate in refrigerator for 1 hour, turning bag occasionally.
3. Drain shrimp, discarding marinade. Thread shrimp onto skewers. For a charcoal grill, place skewers on the greased rack of an uncovered grill directly over medium coals. Grill for 7 to 9 minutes or until shrimp are opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on greased grill rack over heat. Cover and grill as above.)
4. Stir marmalade sauce over low heat for 2 to 3 minutes or until melted. Serve shrimp on skewers with sauce drizzled over. Serve with hot cooked rice. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 430,
- Fat, total (g) 7,
- chol. (mg) 259,
- sat. fat (g) 1,
- carb. (g) 55,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 29,
- pro. (g) 37,
- vit. A (IU) 292,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 357,
- Potassium (mg) 380,
- calcium (mg) 111,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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