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Citrus Shrimp with Black Rice

Citrus Shrimp with Black Rice

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  • Makes: 4 servings
  • Prep 20 mins
  • Cook 30 mins
  • Stand 5 mins
  • Serving Size: 3 ounces cooked shrimp, 1/2 cup rice, + 1 cup arugula each
  • Carb Grams Per Serving: 29

Ingredients

  • 2 oranges
  • 1 1/3 cups water
  • 3/4 cup uncooked black rice
  • 3/4 teaspoon salt
  • 1 pound fresh or frozen peeled and deveined medium shrimp, thawed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon black pepper
  • 4 cups baby arugula
  • Orange wedges (optional)

Directions

  1. Remove 1 teaspoon zest and squeeze 1/2 cup juice from the 2 oranges; set aside. In a medium saucepan bring the water, rice, and 1/2 teaspoon of the salt to boiling; reduce heat. Simmer, covered, about 30 minutes or until water is absorbed. Remove from heat and let stand 5 minutes. Stir in 1/2 teaspoon of the orange zest and 1/4 cup of the orange juice.
  2. Meanwhile, rinse shrimp; pat dry. For marinade, in a medium bowl combine oil, garlic, pepper, 1/2 teaspoon orange zest, 1/4 cup orange juice, and the remaining 1/4 teaspoon salt. Add shrimp; toss to coat. Cover with foil or plastic wrap and marinate in the refrigerator 10 minutes.
  3. Heat a large skillet over medium heat. Add shrimp mixture; cook and stir 5 minutes or until shrimp are opaque. Using a slotted spoon, remove shrimp from skillet. For sauce, bring marinade to simmering. Cook 1 to 2 minutes or until marinade is slightly thickened.
  4. To serve, spoon warm rice and shrimp over arugula and drizzle with sauce. If desired, serve with orange wedges.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 290 cal., 9 g total fat (1 g sat. fat), 183 mg chol., 579 mg sodium, 29 g carb. (2 g fiber, 4 g sugars), 27 g pro.

Diabetic Exchanges

Fat (d.e): 0.5; Lean Meat (d.e): 3; Vegetables (d.e): 0.5; Starch (d.e): 1.5