Orange-Rosemary Shrimp

orange-rosemary shrimp in pan
Photo: Jason Donnelly
Prep Time:
25 mins
Cook Time:
8 mins
Total Time:
33 mins


  • 1 pound fresh or frozen medium shrimp in shells

  • 1 16 ounce package frozen broccoli, cauliflower, and carrots

  • 1 tablespoon finely shredded orange peel

  • ¼ cup orange juice

  • ¼ cup olive oil

  • 3 cloves garlic, sliced

  • 1 teaspoon dried rosemary, crushed

  • ¼ teaspoon salt

  • ¼ teaspoon crushed red pepper

  • 2 cup hot cooked rice


  1. 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.

  2. 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.

  3. To serve, thaw in the refrigerator overnight.

  4. 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 (per serving)

365 Calories
14g Fat
32g Carbs
27g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 365
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Cholesterol 183mg 61%
Sodium 315mg 14%
Total Carbohydrate 32g 12%
Total Sugars 4g
Protein 27g
Vitamin C 31.4mg 157%
Calcium 120mg 9%
Iron 1.8mg 10%
Potassium 374mg 8%
Folate, total 52.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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