Orange-Rosemary Shrimp

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4.5 by 3 people

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  • Makes: 4 servings
  • Serving Size: 1 cup shrimp mixture and 1/2 cup rice
  • Prep: 25 mins
  • Freeze: Up to 1 month
  • Stand: Thaw overnight

Orange-Rosemary Shrimp

Directions

  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.
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Nutrition Facts (Orange-Rosemary Shrimp)

  • Per serving:
  • 365 kcal ,
  • 14 g fat
  • (2 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 10 g monounsaturated fat ),
  • 183 mg chol. ,
  • 315 mg sodium ,
  • 32 g carb. ,
  • 3 g fiber ,
  • 4 g sugar ,
  • 27 g pro.
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