Orange-Chipotle Shrimp
Easy Rice and Broccoli Pilaf
Ingredients
- ½ cup fresh orange juice
- 2 Tbsp molasses
- 2 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 chipotle peppers in adobo sauce, minced
- 2 lb peeled and deveined, large wild-caught raw shrimp
- ¾ tsp salt
- 2 Tbsp olive oil
- 2 Tbsp chopped green onion
Instructions
- Whisk together orange juice, molasses, vinegar, mustard, and chipotle pepper.
- Sprinkle shrimp with salt. Cook, in 2 batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium-high heat just until shrimp turn pink. Remove from skillet.
- Add orange juice mixture to skillet; cook 1 to 2 minutes or until slightly thickened. Return shrimp to skillet; toss. Sprinkle with onion.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 2 (8.8-oz) pouches microwavable brown rice
- 2 Tbsp butter, melted
- 2 tsp minced garlic
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Cook broccoli according to package directions. Cool 5 minutes; coarsely chop.
- Cook rice according to package directions. Toss together broccoli, rice, and remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
172
|
210
|
382
|
| Fat (g) | 6 | 6 | 12 |
| Sat. Fat (g) | 1 | 3 | 4 |
| Protein (g) | 18 | 7 | 25 |
| Carb (g) | 10 | 29 | 39 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 599 | 264 | 863 |
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