Orange Pepper Shrimp with Texmati Rice

Penny De Los Santos
  • Yield: 8 servings


1cup long-grain brown Texmati or basmati rice
1 3/4cups reduced-sodium chicken broth or water
1/8teaspoon salt
1tablespoon unsalted, whipped butter
1teaspoon orange zest (reserved from Orange Pepper Shrimp)
1teaspoon freshly ground black pepper
2pounds shrimp, raw, peeled, and deveined
1teaspoon freshly ground black pepper
1teaspoon balsamic vinegar
2-- fresh oranges, juiced and zest removed from 1 orange, reserve the orange halves
6cloves garlic, peeled and finely minced
2tablespoons canola oil


Bring the rice, the broth or water, salt, and butter to a boil over high heat in a small heavy-bottomed saucepan. Stir the boiling rice. Cover and reduce the heat to low. Simmer, covered tightly, for 15 minutes. Turn off the heat and allow it to sit, covered, for 5 to 10 minutes. Sprinkle with the black pepper. Fluff with a fork and serve warm.

Meanwhile, rinse the shrimp in cold water. Place the shrimp in a glass bowl. Add the pepper, vinegar, orange juice, and 1 tablespoon of the zest (reserve 1 teaspoon of the zest for the Texmati Rice), minced garlic, and juiced orange halves. Stir mixture to combine. Cover, refrigerate, and let marinate for 20 minutes. Remove the shrimp from the marinade and discard the marinade.

Heat the oil in the skillet over medium-high heat. Sauté the shrimp until they’re cooked, about 1 to 2 minutes on each side.

Fluff the rice by raking through it with a fork. Place 1/3 cup of the Texmati Rice on each plate. Top with 4 to 5 pieces of the shrimp.