Orange Shrimp


book-I-Cant-Believe

 

“I Can’t Believe it’s Not Fattening”

  • By: Devin Alexander

Orange Shrimp

Serves 4

 

Ingredients:

  • 1 tbsp. cornstarch
  • 1 cup 100% orange juice (not from concentrate; preferably no pulp)
  • 1 ¼ pounds 21 – 25 count shrimp (preferably easy-peel), peeled & deveined
  • Salt and pepper to taste
  • Olive oil spray
  • 2 tsp. crushed garlic

orangeshrimp

Directions:

Put the cornstarch in a medium bowl or measuring cup. Whisking constantly, add enough orange juice to form a paste. Whisk in the remaining juice and continue whisking until the cornstarch is completely dissolved.  Set aside.

Season the shrimp with salt and pepper.

Place a large, nonstick skillet over high heat. When hot, lightly mist the pan with the spray and add the shrimp in an even layer along with the garlic. Cook for 1 – 2 minutes per side, or until the shrimp turns pink and is no longer translucent.

Pour the orange juice mixture over the shrimp, gently stirring it until the sauce has thickened, 2 – 3 minutes.

Nutrition Facts:

½ cup serving has 157 calories, 24 g protein, 10 g carbs, 2 g fat, 172 mg cholesterol, trace fiber, 169 mg sodium.

Notes: I tried it with chicken strips instead of shrimp.

Recommendations: Add nuts

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