LEMON-ORANGE SHRIMP & RICE

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Lemon-Orange Shrimp & Rice image

I enjoy Chinese take-out but not the calories. Here's an easy, low-fat version that works with orange marmalade, peach or apricot preserves. -Mary Wilhelm, Sparta, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

2 packages (6.2 ounces each) fried rice mix
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon canola oil
1/4 cup orange marmalade
2 teaspoons grated lemon zest
3 cups frozen sugar snap peas, thawed

Steps:

  • Prepare rice mix according to package directions, simmering for 10-15 minutes or just until rice is tender. Remove from the pan., In the same skillet, cook and stir shrimp in oil over medium-high heat for 4-6 minutes or until shrimp turn pink; stir in orange marmalade and lemon zest. Add snap peas and rice; heat through, mixing gently to combine. Serve immediately.

Nutrition Facts :

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