Start to Finish: 30 minutes
Makes: 4 servings
1. Thaw shrimp, if frozen. Cook pasta according to package directions. Drain; keep warm.
2. Meanwhile, after shredding peel from oranges, remove remaining peels. Section the oranges over a bowl to catch the juice; set oranges aside. Add enough orange juice to the juice in the bowl to equal ½ cup. In a small bowl combine orange peel, orange juice, water, cornstarch, bouillon granules, sesame oil, salt, and ground red pepper; set aside.
3. In a large skillet cook sweet pepper in hot oil over medium-high heat for 1 to 2 minutes or until crisp-tender. Remove sweet pepper from skillet. Add shrimp to skillet; cook and stir about 2 minutes or until shrimp turn opaque. Remove shrimp from skillet.
4. Stir orange juice mixture; add to skillet. Cook and stir until thickened and bubbly. Return shrimp and sweet pepper to skillet; stir in pea pods. Cook and stir for 2 minutes more. Gently stir in orange sections. Gently toss shrimp mixture with pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 4 | ||
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Calories: 237 | ||
Calories from Fat: 69 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 129.3mg | 40 % | |
Sodium 136.9mg | 5 % | |
Potassium 550.2mg | 14 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 18.9g | ||
Protein 19.8g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 237
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