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Lemon-Orange Shrimp & Rice Recipe

Lemon-Orange Shrimp & Rice Recipe

I enjoy Chinese take-out but not the calories. Here’s an easy, low-fat version that works with orange marmalade, peach or apricot preserves. —Mary Wilhelm, Sparta, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 2 packages (6.2 ounces each) fried rice mix
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1 tablespoon canola oil
  • 1/4 cup orange marmalade
  • 2 teaspoons grated lemon peel
  • 3 cups frozen sugar snap peas, thawed


  • 1. Prepare rice mix according to package directions, simmering for 10-15 minutes or just until rice is tender. Remove from the pan.
  • 2. In the same skillet, cook and stir shrimp in oil over medium-high heat for 4-6 minutes or until shrimp turn pink; stir in orange marmalade and lemon peel. Add snap peas and rice; heat through, mixing gently to combine. Serve immediately. Yield: 4 servings.

Reviews for Lemon-Orange Shrimp & Rice

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Reviewed Jan. 24, 2016

"It was simple to prepare and made enough for taking to work the next day. I did use fresh snap peas and precooked for a few minutes before adding to shrimp.. This recipe is definitely a "keeper"."

Reviewed Jan. 10, 2013

"Very quick and very good, will definitely be making this dish again."

Reviewed Sep. 12, 2012

"This was simple and delicious. We will definitely make this regularly in our house."

Reviewed Aug. 28, 2012

"This was so good! I couldn't find frozen Sugar Snap Peas so I used fresh. I cut them in half which made it easier to eat. Will definitely make this again!!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.