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+ servings

Orange glazed shrimp with snow peas and rice

Total Time25 mins
Course: Dinner
Keyword: seafood
Servings: 2 person
Calories: 450kcal


  • 3/4 cups orange juice
  • 1.5 tablespoon light brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon orange zest (you will need 1 orange for 1 tbsp orange zest)
  • 1 tablespoon vegetable oil sesame oil even better
  • 1 lb. frozen jumbo shrimp Defrost shrimp in the refrigerator or in cold water.
  • 2 cups snow peas If you do not have snow peas, can use sugar snap peas or 1 bag of Birds Eye Steamfresh Mixtures Broccoli, Carrots, Sugar Snap Peas & Water Chestnuts. If you use the frozen veggies, heat them per the package instructions)


  • 1/2 cup uncooked jasmine rice
  • 3/4 cup water


  • Add the rice, water, and a large pinch of salt to a small pot. Heat on high to boil, stir well, then cover and turn heat to low. Cook for 15 minutes. Take pot off the heat, but do not remove lid so that rice may continue to steam.
  • In a saucepan, bring the orange juice, sugar, and soy sauce to a boil. Simmer over moderately high heat until reduced to 1/2 cup, about 15 minutes. Stir in the zest.
  • In a large pan, heat 1 tablespoon of the oil over medium high heat. Season the shrimp with salt and pepper. Cook half of the shrimp over medium heat, until white throughout, ~3 minutes. Transfer the shrimp to a plate.
  • To the now-empty pan, add 2 tbs water and heat to medium high. Add the snow peas or snap peas, and stiry fry for about 2 minutes. (If you use the frozen veggies, this step is not needed as you heated them in the microwave)
  • Return all of the shrimp to the pan with the veggies, add the orange glaze, season with salt and pepper and toss to coat.
  • Divide the shrimp and veggie mix between serving dishes,,and serve with rice.


Calories: 450kcal | Carbohydrates: 55g