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.
Ingredients
- 2 oranges
- 1 ⅓ 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
- 1 large orange wedges
Directions
- 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.