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