Creeach Fam Recipes

Orange-Rosemary Shrimp

4 servings


25 minutes

active time

33 minutes

total time


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


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.


Serving Size



365 kcal

Total Fat

14 g

Saturated Fat

2 g

Unsaturated Fat

12 g

Trans Fat



183 mg


315 mg

Total Carbohydrate

32 g

Dietary Fiber


Total Sugars

4 g


27 g

4 servings


25 minutes

active time

33 minutes

total time
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