orange pepper shrimp with texmati rice

Name: Orange Pepper Shrimp With Texmati Rice
Prep time: 20 min
Cook time: 20 min
Yield: 8 serving(s)
Cuisine: American
Ingredients: ## ORANGE PEPPER SHRIMP; 2 pound(s) shrimp, raw, peeled and deveined (16-20 count); 1 teaspoon(s) freshly ground black pepper; 1 teaspoon(s) balsamic vinegar; 2 medium fresh oranges, juiced, zested, reserving orange halves; 6 clove(s) garlic, finely minced; 2 tablespoon(s) coconut oil; ## TEXMATI RICE; 1 cup(s) uncooked long-grain Texmati or basmati rice; 12 ounce(s) reduced-sodium chicken broth; 1/8 teaspoon(s) salt; 1 tablespoon(s) unsalted butter; 1 teaspoon(s) orange zest (reserved from marinade); 1 teaspoon(s) freshly ground black pepper

(1 RATING)

31 Pinches 11 Photos

Julie Prior

Mesquite, NV

Updated on May 27, 2026

Sweet oranges and spicy black pepper create a fantastic marinade for the shrimp. It's a fairly simple dish that looks like it took hours to prepare. You can prepare the Texmati rice ahead of time and reheat it in the same pan you used to saute the shrimp.

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Orange Pepper Shrimp with Texmati Rice ready to assemble.

Blue Ribbon Recipe

This orange pepper shrimp is a quick and easy weeknight meal to make in a pinch. The shrimp are juicy, sweet, and a touch peppery. While the shrimp marinate in a tangy orange marinade, the rice is prepared. Once cooked, the fluffy rice has the same flavor profile as the shrimp. Light and refreshing, it's a wonderful summer dinner.

— The Test Kitchen

prep time 20 Min

cook time 20 Min

method Stove Top

yield 8 serving(s)

Ingredients

ORANGE PEPPER SHRIMP
2 pounds shrimp, raw, peeled and deveined (16-20 count)
1 teaspoon freshly ground black pepper
1 teaspoon balsamic vinegar
2 medium fresh oranges, juiced, zested, reserving orange halves
6 cloves garlic, finely minced
2 tablespoons coconut oil
TEXMATI RICE
1 cup uncooked long-grain Texmati or basmati rice
12 ounces reduced-sodium chicken broth
1/8 teaspoon salt
1 tablespoon unsalted butter
1 teaspoon orange zest (reserved from marinade)
1 teaspoon freshly ground black pepper

How To Make orange pepper shrimp with texmati rice

Step 1

Prepare the shrimp. Rinse shrimp in cold water. Place shrimp in a glass bowl. Add the pepper, vinegar, orange juice, 1 tablespoon of the zest, garlic, and juiced orange halves.

Step 2

Stir mixture to combine. Cover, refrigerate, and let marinate for 20 minutes.
Step 3

Prepare the rice. Bring rice, broth or water, salt, and butter to a boil over high heat in a small heavy-bottomed saucepan. Stir.
Step 4

Reduce the heat to simmer, covered tightly, for 15 minutes. Turn off the heat and allow to sit, covered, for 5 to 10 minutes.
Step 5

Remove the shrimp from the marinade and discard the marinade. Heat the oil in a skillet over medium-high heat. Add the drained shrimp.
Step 6

Saute the shrimp until cooked, about 1 to 2 minutes on each side.
Step 7

Sprinkle the rice with black pepper and orange zest.
Step 8

Fluff with a fork and serve warm.
Step 9

Place 1/3 cup of the rice on each plate.
Step 10

Top with 4 to 5 shrimp and serve.
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Nutrition Facts

(per serving*)

calories: 225kcal, carbohydrates: 23g, cholesterol: 147mg, fat: 6g, fiber: 1g, protein: 18g, saturated fat: 4g, sodium: 693mg, sugar: 1g, unsaturated fat: 2g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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