Serving shrimp for dinner means you can have a meal on the table in ten minutes. This recipe uses navel oranges for a sweet, tangy glaze. If you prefer, substitute cubed organic chicken tenders, which will cook just as quickly. Serve ingredients in separate bowls and have everyone create their own rice bowl.
Ingredients
- 1 pound raw deveined shrimp, tails on
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 (¾ cup) navel oranges juice
- 2 Tablespoons honey
- 1 teaspoon reduced-sodium soy sauce
- 1 Tablespoon grapeseed oil
- 1 small jalapeño pepper, seeded and finely chopped (about 2 teaspoons)
- 2 garlic cloves, minced
- 8 ounces broccoli florets (about 3 cups)
- 1 navel orange, peeled and sectioned
- 2 cups prepared brown rice, reheated
How to Make It
- Season the shrimp with salt and pepper. Set aside.
- Bring the orange juice, honey, and soy sauce to a boil in a small saucepan over high heat and boil until reduced by about half, about 8 minutes. Set aside.
- Heat a large skillet over medium heat and add the grapeseed oil. Add the jalapeño and garlic and cook for 2 minutes.
- Toss in the shrimp and cook until the shrimp start to turn opaque, using tongs to toss the shrimp so they cook evenly.
- Add the orange juice reduction and cook for 3 to 4 minutes. Lift the shrimp out of the pan, leaving the liquid behind.
- Add the broccoli florets and orange sections to the pan and cook for about 4 minutes, until the broccoli is just tender.
- Add the shrimp back into the pan, stirring to combine, and serve over the brown rice.
