Orange-Rosemary Shrimp

• servings: 4 servings
• active time: 25 minutes
• total time: 33 minutes

Ingredients

1 pound fresh or frozen medium shrimp in shells

1 16 ounce package frozen broccoli, cauliflower, and carrots

1 tablespoon finely shredded orange peel

¼ cup orange juice

¼ cup olive oil

3 cloves garlic, sliced

1 teaspoon dried rosemary, crushed

¼ teaspoon salt

¼ teaspoon crushed red pepper

2 cup hot cooked rice

Directions

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.

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.

To serve, thaw in the refrigerator overnight.

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.

Nutrition

• Calories: 365 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Cholesterol: 183 mg
• Sodium: 315 mg
• Total Carbohydrate: 32 g
• Total Sugars: 4 g
• Protein: 27 g