Use It Up: Marmalade-Glazed Shrimp Stir Fry

Marmalade Stir Fry

When I started brainstorming recipes for February’s Using Your Preserves theme, one of the first jars I pulled off of our canning shelves was a jar of lemon-lime marmalade. I love that marmalade, but to be honest, it doesn’t have as much flexibility as its orange counterparts, thanks to its intense citrus flavor. The last jar has been waiting patiently to be picked out and carried upstairs to the kitchen, and so I wanted to find a way to let that marmalade shine.

Lemon pairs nicely with ginger, so I decided to try using it in an Asian dish. After a little experimenting, I found that it made a great stir fry sauce, especially when paired with vegetables and shrimp.  I’ve now tried making the sauce with both the lemon-lime marmalade and blood orange marmalade, and the shrimp stir fry had the perfect balance of sweet-tart flavor each time.

Marmalade-Glazed Shrimp Stir Fry

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: Serves 2-3

Marmalade-Glazed Shrimp Stir Fry

Lemon lime or orange marmalade adds a touch of sweetness and citrus to this stir fry. Serve with brown rice, rice noodles, or on its own.

Inspired by Put 'Em Up Fruit by Sherri Brooks Vinton.


  • 3 tablespoons low sodium soy sauce
  • 5 teaspoons citrus marmalade
  • 5 teaspoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 2 scallions, thinly sliced
  • 1 teaspoon red pepper flakes
  • 1 pound shrimp, deveined and tails removed
  • 2 medium carrots, shredded
  • 1 cup sugar snap or snow peas


  1. Whisk together the soy sauce, marmalade and rice vinegar. This will be your stir fry sauce, so set it aside for now.
  2. Make sure you have all your ingredients prepped and sliced before you begin cooking, because this process moves quickly!
  3. Heat a wok over high heat. Once it is hot, add the sesame oil, garlic, ginger, scallions and red pepper flakes, stirring so that all the aromatics are covered in the oil. Stir fry for about 30 seconds.
  4. Add the shrimp and stir fry for 1-2 minutes. Don't stop stirring!
  5. Add the carrots and peas and stir fry for an additional 2 minutes. Again, you should be constantly moving the food around in the pan.
  6. Pour in the sauce, and stir to coat all of the ingredients. Now you can stop stirring, and allow the sauce to simmer and thicken for 1-2 minutes.
  7. Remove from the heat and serve.


  1. says

    My goodness this looks amazing ! I just posted a blog on different ways to eat shrimp, and THIS is definitely added to my recipe collection! Yum!

  2. Dani says

    Yum, Can’t wait to try this recipe. I would have never through of using Marmalade as a glaze in a Stir Fry. Thank you for sharing.

  3. allen hansen says

    can you use a diff pan or frypan if you dont own a wok if so whats the b best one to use ty

  4. ken says

    Tasted really good but the red pepper should be cut to half or less. Wow that’s hot!