Orange Glazed Shrimp with Vegetable Rice
Citrus-Glazed Shrimp over Colorful Vegetable Rice
Ingredients:
1 lb (450g) large shrimp, peeled and deveined
2 tablespoons olive oil
3 cloves garlic, minced
1 cup broccoli florets
1 cup diced red bell pepper
1/2 cup grated carrots
3 cups cooked jasmine rice
1 tablespoon cornstarch mixed with 2 tablespoons water
1/2 cup fresh orange juice
1 tablespoon orange zest
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 teaspoon sesame oil
Salt and black pepper, to taste
1 tablespoon green onions, chopped (for garnish)
1 teaspoon sesame seeds (optional)
Directions:
Heat olive oil in a large skillet or wok over medium-high heat.
Add minced garlic and sauté for 30 seconds until fragrant.
Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
In the same skillet, add broccoli, bell pepper, and carrots. Stir-fry for 4–5 minutes until tender-crisp.
In a small bowl, whisk together orange juice, orange zest, soy sauce, honey, and sesame oil.
Pour the sauce into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens slightly.
Add the cooked shrimp and toss everything together until evenly coated in the orange glaze.
Serve over cooked jasmine rice, garnished with green onions and sesame seeds.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 365 kcal | Servings: 4 servings