Sauteed Orange Shrimp with Rice Recipe
Sauteed Orange Shrimp with Rice Recipe photo by Taste of Home

Sauteed Orange Shrimp with Rice Recipe

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"My family loves this fast and flavorful recipe. It takes minutes to prepare but tastes like it took all day—and it’s just as wonderful served over noodles.” Radelle Knappenberger — Oviedo, Florida
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:3 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 3 servings


  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/4 teaspoon cornstarch
  • 1/2 cup orange juice
  • 2 tablespoons minced fresh basil
  • 1/4 teaspoon salt

Nutritional Facts

1/2 cup shrimp mixture with 2/3 cup rice equals 365 calories, 12 g fat (3 g saturated fat), 194 mg cholesterol, 412 mg sodium, 29 g carbohydrate, 1 g fiber, 28 g protein.


  1. Cook rice according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in oil and butter for 3-4 minutes or until shrimp turn pink.
  2. Combine cornstarch and orange juice until smooth; stir in the basil and salt. Gradually stir into the skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice. Yield: 3 servings.
Originally published as Sauteed Orange Shrimp with Rice in Simple & Delicious March/April 2010, p28

Light-Bodied White Wine

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

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Reviewed Mar. 22, 2013

"super easy and super fast, but kind of bland. I would add more garlic and crushed red pepper next time, and use more orange juice - there wasn't much sauce."

Reviewed Sep. 10, 2010

"Great recipe! We make it all the time - it couldn't be any easier :)"

Reviewed May. 22, 2010

"Fast, great tasting and right to the recipe box!"

Reviewed Apr. 21, 2010

"We love it! Its quick and easy and I've made it twice already. Its a keeper! Our daughter has to eat a gluten-free diet so this is perfect."

Reviewed Mar. 13, 2010

"Fast, delicious, and easy to make on busy weeknights. Great Recipe."

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