Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Place shrimp in a freezer bag; add frozen vegetables.

  • For marinade, in a small bowl combine orange peel, orange juice, oil, garlic, rosemary, salt, and crushed red pepper. Pour over shrimp and vegetables. Seal bag; turn to coat shrimp and vegetables. Freeze for up to 1 month.

  • To serve, thaw in the refrigerator overnight.

  • Heat a 12-inch skillet over medium-high heat. Add shrimp mixture; cook and stir about 8 minutes or until shrimp are opaque. Serve shrimp mixture over rice.

Nutrition Facts

365 calories; 14 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 183 mg cholesterol; 315 mg sodium. 374 mg potassium; 32 g carbohydrates; 3 g fiber; 4 g sugar; 27 g protein; 0 g trans fatty acid; 1075 IU vitamin a; 31 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 120 mg calcium; 2 mg iron;

Reviews (1)

6 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Looks good, but I have a question. Why is it necessary to thaw the shrimp and then re-freeze them? Couldn't we just put them frozen in the marinade?