Orange-Sesame Shrimp with Rice

This citrus-flavored sesame shrimp with crunchy veggies is even better than the classic Chinese takeout dish. It's quick and easy to make for a healthy weeknight meal.
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Orange-Sesame Shrimp with Rice

Orange-Sesame Shrimp with Rice

  • Duration
  • Cook Time
  • 2Servings

Ingredients

  • 1 ⁄3 cup brown rice

  • ¼ cup chopped white onion

  • 1 carrot, peeled and sliced into rounds

  • 1 cup snow peas, trimmed

  • ½ red bell pepper, thinly sliced into 2-inch long pieces

  • 1 bunch baby bok choy, chopped (about 2 cups)

  • 2 egg whites

  • 2 tbsp arrowroot powder

  • 1 tbsp sesame seeds

  • 1 ⁄8 tsp ground black pepper

  • ½ lb fresh or frozen peeled and deveined large raw shrimp, thawed

  • Olive oil cooking spray

  • 1 juice orange, zested and juiced

  • 2 tbsp brown rice vinegar

  • 2 tsp low-sodium soy sauce

Preparation

1. Cook rice according to package directions. (Tip: If following our meal plan, make 3 cups cooked rice (1 cup dry) and save 2 cups cooked for later in the week.) 

2. Meanwhile, in a large nonstick skillet, heat 1 tbsp water on medium. Add onion and sauté, stirring constantly, until translucent, about 3 minutes. Add carrot, cover, and sauté, stirring occasionally, until soft, about 5 minutes. Stir in peas, bell pepper and bok choy and sauté until soft, about 2 minutes. Transfer to a large bowl and cover to keep warm. 

3. In a medium bowl, whisk egg whites, arrowroot, sesame seeds and black pepper. Add shrimp and toss to coat. 

4. Mist a separate large nonstick skillet with cooking spray and heat on medium high. Working in small batches, add shrimp to skillet. Cook until bottoms are golden, 1 to 2 minutes. Turn and cook for 1 more minute, until opaque throughout. Transfer to a large paper towel–lined plate. 

5. In a small bowl, whisk orange zest and juice, vinegar and soy sauce. Add to skillet and bring to a boil on medium-high, stirring occasionally. Cook, stirring, until reduced by half, about 5 minutes. Return shrimp and bok choy mixture to skillet and stir to coat. Serve over rice.

Nutrition Information

  • Serving Size: 2 cups shrimp-bok-choy mixture and ½ cup rice
  • Calories: 401
  • Carbohydrate Content: 49 g
  • Cholesterol Content: 172 mg
  • Fat Content: 6 g
  • Fiber Content: 7 g
  • Protein Content: 34 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 438 mg
  • Sugar Content: 11 g
  • Monounsaturated Fat Content: 1 g
  • Polyunsaturated Fat Content: 1 g