Citrus Shrimp with Black Rice

Citrus Shrimp with Black Rice

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From: Diabetic Living Magazine

Drizzled with a citrus marinade and served over a bed of nutty black rice and zesty aruglua greens, this low-calorie shimp dish is ready in less than an hour.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 oranges
  • 1⅓ cups water
  • ¾ cup uncooked black rice
  • ¾ teaspoon salt
  • 1 pound fresh or frozen peeled and deveined medium shrimp, thawed
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • ¼ teaspoon black pepper
  • 4 cups baby arugula
  • Orange wedges (optional)

Preparation

  • Prep

  • Ready In

  1. Remove 1 teaspoon zest and squeeze ½ cup juice from the 2 oranges; set aside. In a medium saucepan, bring the water, rice and ½ 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 ½ teaspoon of the orange zest and ¼ cup of the orange juice.
  2. Meanwhile, rinse shrimp; pat dry. For marinade, in a medium bowl, combine oil, garlic, pepper, ½ teaspoon orange zest, ¼ cup orange juice and the remaining ¼ 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 information

  • Serving size: 3 ounces cooked shrimp, ½ cup rice and 1 cup arugula
  • Per serving: 290 calories; 9 g fat(1 g sat); 2 g fiber; 29 g carbohydrates; 27 g protein; 29 mcg folate; 183 mg cholesterol; 4 g sugars; 540 IU vitamin A; 20 mg vitamin C; 115 mg calcium; 1 mg iron; 579 mg sodium; 543 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 3 lean protein, 1½ starch, ½ fat, ½ vegetable

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