Save on Pinterest

Lemon-Orange Shrimp & Rice

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.
  • Makes
    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 zest
  • 3 cups frozen sugar snap peas, thawed


  • Prepare rice mix according to package directions, simmering for 10-15 minutes or just until rice is tender. Remove from the pan.
  • 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 zest. Add snap peas and rice; heat through, mixing gently to combine. Serve immediately.

Recommended Video


Click stars to rate
Average Rating:
  • jammin
    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
    Jan 10, 2013

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

  • brandikaylyn
    Sep 12, 2012

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

  • MoTPC
    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!!