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Wednesday, April 24, 2013
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! ;)
1 serrano pepper, seeded with membranes removed and chopped
2 cloves garlic, minced
1 lb. raw shrimp, deveined with tails removed
Salt and pepper to taste
12 oz. fresh broccoli florets
1 can (11 oz.) Mandarin oranges, drained
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.