Spicy Orange and Jalapeno Grilled Shrimp

Spicy Shrimp With Orange and Jalapeno
Diana Rattray
Prep: 15 mins
Cook: 7 mins
Total: 22 mins
Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
456 Calories
20g Fat
34g Carbs
38g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 456
% Daily Value*
Total Fat 20g 26%
Saturated Fat 4g 18%
Cholesterol 302mg 101%
Sodium 1726mg 75%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 12%
Protein 38g
Calcium 211mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These easy grilled shrimp are flavored with marmalade and jalapeno chile peppers, along with fresh garlic, cilantro, and lime juice. Hot sauce (I used Texas Pete) and jalapeno peppers add the heat, while the sweet orange marmalade adds a touch of sweetness.

Don't let the shrimp sit more than 1 hour in the marinade. Otherwise, the shrimp might become quite tough when cooked. The citrus and vinegar in the marinade will essentially "cook" the shrimp over a longer period of time. 


  • 1 cup fresh lime juice
  • 1/2 cup peanut oil or corn oil
  • 1/3 cup balsamic vinegar
  • 1/2 cup orange marmalade
  • 2 tablespoons hot sauce, such as Tabasco, Texas Pete, or Frank's
  • 2 teaspoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 4 jalapeno peppers seeded and minced
  • 4 tablespoons fresh chopped cilantro
  • 4 medium garlic cloves, minced
  • 2 pounds jumbo shrimp

Steps to Make It

  1. Mix lime juice, oil, and vinegar together in a saucepan and place the pan over medium heat. Add the sweet orange marmalade, hot sauce, salt, and black pepper; mix well. Add the minced Jalapeno peppers, cilantro, and garlic. Bring to a simmer. Remove from heat and cool completely. 

  2. Peel the shrimp. Make a shallow cut down the back of each shrimp with a small, sharp knife. Pull the dark vein out or scrape it out with the tip of the knife. Repeat with the remaining shrimp and then rinse them under cold water.

  3. Arrange the shrimp in a deep glass dish or put them in a heavy duty food storage bag. Pour the marinade mixture over the shrimp, cover the container or seal the bag, and refrigerate them for about 30 minutes to 1 hour.

  4. Grill on a charcoal grill or gas grill until done, about 3 to 4 minutes on each side. Or broil the shrimp on a broiler pan about 4 inches from th heat for about 4 to 6 minutes.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

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