Orange Pepper Shrimp with Texmati Rice

Orange Pepper Shrimp With Texmati Rice Recipe

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Julie Prior


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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8 (approx 1/3 cup of rice topped with 4-5 shrimp)
20 Min
20 Min
Stove Top


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1 c
uncooked long-grain broen temati or basmati rice
1 3/4 can(s)
reduced-sodium chicken broth or water
1/8 tsp
1 Tbsp
unsalted, whipped butter
1 tsp
orange zest (reserved from orange pepper shrimp marinade)
1 tsp
freshly ground black pepper


2 lb
(16-20 count) shrimp, raw, peeled and deveined
1 tsp
freshly ground black pepper
1 tsp
balsamic vinegar
fresh oranges, juiced and zest removed from 1 orange, reserving the orange halves
6 clove
garlic, peeled and finely minced
2 Tbsp
coconut oil

How to Make Orange Pepper Shrimp with Texmati Rice


    Bring rice, broth or water, salt and butter to a boil over high heat in a small heavy-bottomed saucepan. Stir. Reduce the heat to simmer, covered tightly, for 15 minutes. Turn off the heat and allow to sit, covered, for 5 to 10 minutes. Sprinkle with the black pepper. Fluff with a fork and serve warm.
    Rinse shrimp in cold water. Place shrimp in a glass bowl. Add the pepper, vinegar, orange juice and 1 tablespoon of the zest, garlic and juiced orange halves. Stir mixture to combine. Cover, refrigerate and let marinade for 20 minutes. Remove shrimp from the marinade and discard the marinade.
  • 3Heat the oil in the skillet over medium-high heat. Saute the shrimp until they are cooked, about 1 to 2 minutes on each side.
  • 4Fluff the rice with a fork. Place 1/3 cup of the rice on each plate. Top with 4 to 5 shrimp and serve.

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About Orange Pepper Shrimp with Texmati Rice

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #rice, #shrimp, #oranges

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