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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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jammin User ID: 3558751 242477
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"."

nellie31 User ID: 7017043 152747
Reviewed Jan. 10, 2013

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

brandikaylyn User ID: 6859439 199659
Reviewed Sep. 12, 2012

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

MoTPC User ID: 1195404 119170
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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