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Sauteed Orange Shrimp with Rice Recipe

Sauteed Orange Shrimp with Rice Recipe

"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. YIELD: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


  • 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.

Nutritional Facts

1 each: 365 calories, 12g fat (3g saturated fat), 194mg cholesterol, 412mg sodium, 29g carbohydrate (4g sugars, 1g fiber), 28g protein.

Reviews for Sauteed Orange Shrimp with Rice

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queenzookie User ID: 5427908 97430
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."

skymom747 User ID: 1717371 177735
Reviewed Sep. 10, 2010

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

ezondii User ID: 1189790 142900
Reviewed May. 22, 2010

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

elainef User ID: 30789 110744
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."

wormsby User ID: 1089697 210412
Reviewed Mar. 13, 2010

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

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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.