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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 263.3
  • Total Fat: 5.0 g
  • Cholesterol: 287.5 mg
  • Sodium: 281.3 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 39.2 g

View full nutritional breakdown of Orange Shrimp by Devin Alexander calories by ingredient
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Orange Shrimp by Devin Alexander

Submitted by: MARIADETWILER

Introduction

This is SO good - I put off trying it for so long because the ingredient list didn't sound great, but it really tastes fabulous! I served it with whole wheat thin spaghetti and sugar snap peas. Next time, I will use rice instead of pasta. This is SO good - I put off trying it for so long because the ingredient list didn't sound great, but it really tastes fabulous! I served it with whole wheat thin spaghetti and sugar snap peas. Next time, I will use rice instead of pasta.
Number of Servings: 3

Ingredients

    1 tablespoon cornstarch
    1 cup orange juice
    1-1/4 lb. raw shrimp, peeled and deveined
    salt and pepper to taste
    olive oil spray
    2 teaspoons crushed garlic

Directions

Put cornstarch in a medium bowl or measuring cup. Whisking constantly, add enough orange juice to form a paste. Whisk in the remaining juice and continue whisking until cornstarch is completely disolved. Set aside.

Season the shrimp with salt and pepper.

Place a large, nonstick skillet over high heat. When hot, lightly mist with olive oil spray and add the shrimp in an even layer along with the garlic. Cook for 1 to 2 minutes per side, or until shrimp turns pink and its no longer translucent.

Pour the orange juice mixture over the shrimp, gently stirring until the sauce has thickened, 2 to 3 minutes.

Number of Servings: 3

Recipe submitted by SparkPeople user MARIADETWILER.






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