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Citrus Shrimp and Rice

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By Betty Crocker Kitchens
Updated Jan 28, 2010
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A one-dish wonder showcasing shrimp, rice and sugar snap peas! Orange marmalade and lemon peel complement the Oriental flavors.

Citrus Shrimp and Rice

  • Prep Time 35 min
  • Total 35 min
  • Servings 4
  • Ingredients 7
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Ingredients

  • 2 tablespoons butter or margarine
  • 1 package (6.2 oz) rice and vermicelli mix with almonds and Oriental seasonings
  • 2 cups water
  • 2 tablespoons orange marmalade
  • 1 teaspoon grated lemon peel
  • 1 lb uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
  • 1 1/2 cups frozen sugar snap pea pods

Instructions

  • Step 
    1
    In 12-inch nonstick skillet, cook butter, rice and vermicelli mix and contents of seasoning packet over medium heat about 2 minutes, stirring frequently, until rice and vermicelli are light golden brown.
  • Step 
    2
    Stir in water. Heat to boiling; reduce heat to low. Cover and cook about 15 minutes or until most of liquid is absorbed.
  • Step 
    3
    Stir in marmalade, lemon peel and shrimp. Cover and cook 5 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Stir in pea pods. Cover and cook 3 to 4 minutes or until pea pods are crisp-tender.

Nutrition

220 Calories
7g Total Fat
20g Protein
20g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
175mg
59%
Sodium
400mg
17%
Potassium
250mg
7%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
4%
Sugars
6g
Protein
20g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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