Sunday Supper: Orange Jalapeño Shrimp

  • Updated: May 16, 2013 - 6:37 PM

Orange Jalapeño Shrimp

Serves 4.

Note: If you prefer, substitute cubed chicken tenders or tofu for the shrimp. To speed up the preparation, make the brown rice a day in advance. From “The Fresh 20,” by Melissa Lanz.

1 lb. raw, deveined shrimp, tails on (see Note)

• 3/4 tsp. kosher salt

• 1/4 tsp. black pepper

• Juice of 3 navel oranges (3/4 c.)

• 2 tbsp. honey

• 1 tsp. reduced-sodium soy sauce

• 1 tbsp. grapeseed oil

1 small jalapeño pepper, seeded and finely chopped (about 2 tsp.)

• 2 garlic cloves, minced

• 8 oz. broccoli florets (about 3 c.)

• 1 navel orange, peeled and sectioned

2 c. prepared brown rice, reheated (see recipe below and see Note)


Season shrimp with salt and pepper. Set aside.

Bring orange juice, honey and soy sauce to a boil in a small saucepan over high heat and boil until reduced by about half, about 8 minutes. Set aside.

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