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Orange and Broccoli Shrimp with Rice

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Orange and Broccoli Shrimp with Rice is an easy, quick and fresh meal that really delivers. Give this a try! It’s simple and full of flavor!

Orange and Broccoli Shrimp with Rice on white plate with fork.

Orange and Broccoli Shrimp with Rice

If you’re looking for an easy, quick and fresh meal that really delivers in the taste department and is low in fat, give this a try! It’s super simple and full of flavor! We had this with an egg roll and my Coconut Cream Poke Cake for dessert! 😉

Orange and Broccoli Shrimp cooking in pan on stove.

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Orange and Broccoli Shrimp with Rice

Jamie Sherman
If you’re looking for an easy, quick and fresh meal that really delivers in the taste department and is low in fat, give this a try! It’s super simple and full of flavor! We had this with an egg roll and my Coconut Cream Poke Cake for dessert! 😉
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4 servings
Calories 204 kcal

Ingredients
  

  • 1 cup orange juice
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • Swirl of olive oil
  • 1 serrano pepper seeded with membranes removed and chopped
  • 2 cloves garlic minced
  • 1 pound raw shrimp deveined with tails removed
  • Salt and pepper to taste
  • 12 ounces fresh broccoli florets
  • 1 can Mandarin oranges, drained 11 oz.
  • Cooked rice

Instructions
 

  • In a small saucepan, combine the orange juice, honey and soy sauce. Bring to a boil and let reduce by half – approximately 7-8 minutes. Remove from the heat and set aside.
  • Add a swirl of olive oil to a large skillet or wok. Heat over medium-high heat. Add the serrano pepper and garlic. Cook for 2 minutes. Add the shrimp and sprinkle with desired amount of salt and pepper. Cook for an additional 2 minutes. Add the reserved orange juice reduction. Add the broccoli florets and oranges. Cook for 4 minutes or until the broccoli is just tender and the shrimp is cooked through.
  • Serve with rice.

Notes

  • Feel free to add carrots or other veggies.

Nutrition

Calories: 204kcalCarbohydrates: 30gProtein: 19gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 143mgSodium: 927mgPotassium: 653mgFiber: 3gSugar: 22gVitamin A: 1895IUVitamin C: 134mgCalcium: 122mgIron: 1mg

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.

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Originally published on April 24, 2013. Updated on April 22, 2021.

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Comments

  8. Miz Helen

    I love the flavors in this Shrimp and rice. Your recipe is fabulous and thank you so much for sharing with Full Plate Thursday. Have a great weekend and come back soon!
    Miz Helen

    Reply

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Love Bakes Good Cakes delivers delicious and simple family-friendly meals. Find everything from healthier recipes to over the top desserts!