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 with Rice
Yield: 4 servings
1 cup orange juice
2 tbsp. honey
1 tbsp. soy sauce
Swirl of olive oil
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.
Serve with rice.
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