Prep Time 10 min
Cook Time 10 Min
Servings 4
Difficulty Easy


  • 1/4 cup Jif® Creamy Peanut Butter
  • 1/2 cup Smucker's® Sweet Orange Marmalade
  • 1 tablespoon Dijon Mustard
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon garlic chile pepper sauce or to taste*
  • 1 tablespoon fresh chopped cilantro
  • 1 1/2 pounds large raw shrimp (21 to 25 count) thawed if frozen
  • No-Stick Cooking Spray
  • 8 (10-inch) wooden skewers, soaked in water
  • 1 medium red pepper, cored and cut into 1-inch squares
  • Prepared yellow curry jasmine rice*


  • Step 1

    BLEND peanut butter, sweet orange marmalade, Dijon mustard, curry powder and garlic chili pepper sauce in blender container or food processor. Stir in cilantro. Combine shrimp and 1/4 cup curry sauce in medium bowl mixing until well-coated. Marinate 30 minutes. Cover and refrigerate remaining curry sauce.

  • Step 2

    COAT grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler. Thread shrimp on skewers alternating with red pepper.

  • Step 3

    GAS GRILL: Grill kabobs 3 to 5 minutes per side or to desired doneness. BROILER: Place kabobs about 5 inches from broiler element. Broil first side 5 minutes. Turn. Broil 3 to 5 minutes longer or to desired doneness. Serve kabobs on a bed of jasmine rice drizzled with remaining curry sauce.

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