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Lemon-Orange Shrimp & Rice

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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
1-3/4 cups: 631 calories, 14g fat (4g saturated fat), 222mg cholesterol, 2009mg sodium, 85g carbohydrate (22g sugars, 5g fiber), 40g protein.

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