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

Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • To serve, spoon warm rice and shrimp over arugula and drizzle with sauce. If desired, serve with orange wedges.

Nutrition Facts

3 ounces cooked shrimp, 1/2 cup rice and 1 cup arugula
290 calories; protein 27g; carbohydrates 28.8g; dietary fiber 2.2g; sugars 3.6g; fat 8.7g; saturated fat 1.1g; cholesterol 182.6mg; vitamin a iu 539.6IU; vitamin c 19.6mg; folate 28.9mcg; calcium 114.8mg; iron 1.4mg; magnesium 98.9mg; potassium 543.2mg; sodium 579.5mg.

3 lean protein, 1 1/2 starch, 1/2 fat, 1/2 vegetable