Step 1

Prepare the rice.

Step 2

For the sauce, whisk together water, soy sauce and marmalade until well blended. Whisk in remaining sauce ingredients; set aside.

Step 3

Peel, devein and pat the shrimp very dry; set aside. Prep the vegetables and set aside.

Step 4

Heat a large skillet over medium-high heat with a teaspoon of the oil. Add pecans and toss until fragrant. Remove and set aside.

Step 5

Add remaining oil to skillet, toss shrimp with salt, pepper, red pepper flakes, add to skillet and cook until no longer translucent, about 2 minutes per side. Remove from skillet and set aside.

Step 6

Add bell pepper and onion to skillet and stir fry 2 minutes. Add green onion and stir fry another minute.

Step 7

Scoot vegetables to the outside of the skillet and add sauce mixture to the center. Bring to a boil and pull veggies into the sauce.

Step 8

Return shrimp to pan, add pecans and sesame oil; heat though. Serve over hot rice.