Best 5 Shrimp And Rice Packets With Olives And Oranges Recipes

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Shrimp and rice packets with olives and oranges is a delightful dish combining the flavors of the sea, citrus, and tangy olives. This one-pot meal is a convenient and flavorful option for busy weeknights or casual entertaining. The combination of tender shrimp, fluffy rice, flavorful olives, and juicy oranges creates a vibrant and satisfying dish that will please even the most discerning palates.

Here are our top 5 tried and tested recipes!

SHRIMP AND RICE PACKETS WITH OLIVES AND ORANGES



Shrimp and Rice Packets with Olives and Oranges image

Shrimp, olive, and orange flavors mingle within individualized roasting packets that make serving a breeze.

Provided by Molly Gilbert

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 4

Number Of Ingredients 12

2 cups frozen precooked rice (such as InnovAsian®)
1 cup coarsely chopped pitted green olives
¾ cup low-sodium chicken broth
1 orange, juiced
1 teaspoon finely grated orange zest
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound medium shrimp, peeled and deveined
4 teaspoons extra-virgin olive oil
4 thin slices orange
2 tablespoons chopped toasted almonds
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
  • Mix rice, olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
  • Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 orange slice on top.
  • Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
  • Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
  • Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.

Nutrition Facts : Calories 335.4 calories, Carbohydrate 31.2 g, Cholesterol 173.3 mg, Fat 13 g, Fiber 1.5 g, Protein 23 g, SaturatedFat 1.8 g, Sodium 1481.9 mg, Sugar 6.3 g

EASY ORANGE SHRIMP FRIED RICE



Easy Orange Shrimp Fried Rice image

Make and share this Easy Orange Shrimp Fried Rice recipe from Food.com.

Provided by Chef mariajane

Categories     One Dish Meal

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups Minute Rice, uncooked
3/4 lb frozen cooked shrimp, peeled, deveined
1 tablespoon vegetable oil
1 cup sugar snap pea
1 small sweet red pepper, sliced
1/4 cup reduced sodium soy sauce
3 tablespoons frozen orange juice concentrate, thawed
1 tablespoon honey
1 teaspoon fresh gingerroot, minced
1 garlic clove, minced
1 (10 ounce) can mandarin orange segments, drained
1/2 cup green onion, chopped

Steps:

  • Prepare rice according to package directions. Reserve. Run cool running water over the shrimp until thawed; drain well.
  • Heat oil in a nonstick wok or large skillet set over medium-high heat. Add the sugar snap peas and red pepper. Stir-fry for 5 minutes or until tender and lightly browned.
  • Stir in the soy sauce, orange concentrate, honey, ginger, and garlic. Cook for 1 minute or until sauce has slightly thickened.
  • Stir the cooked rice, shrimp, orange segments and green onion into the sauce. Cook, tossing, until rice and shrimp are heated through and coated with sauce.
  • NOTE: Use up leftovers by stirring 1 1/2 cups sliced, cooked chicken, steak or pork into the stir-fry pan instead of the cooked shrimp.

Nutrition Facts : Calories 416.3, Fat 5.7, SaturatedFat 0.7, Cholesterol 179.6, Sodium 1347.3, Carbohydrate 65.2, Fiber 4.2, Sugar 18.4, Protein 25.9

SHRIMP AND RICE PACKETS WITH OLIVES AND ORANGES



Shrimp and Rice Packets with Olives and Oranges image

Shrimp, olive, and orange flavors mingle within individualized roasting packets that make serving a breeze.

Provided by Molly Gilbert

Categories     Shrimp Recipes

Time 45m

Yield 4

Number Of Ingredients 12

2 cups frozen precooked rice (such as InnovAsian®)
1 cup coarsely chopped pitted green olives
¾ cup low-sodium chicken broth
1 orange, juiced
1 teaspoon finely grated orange zest
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pound medium shrimp, peeled and deveined
4 teaspoons extra-virgin olive oil
4 thin slices orange
2 tablespoons chopped toasted almonds
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
  • Mix rice, olives, chicken broth, orange juice, orange zest, salt, and pepper together in a bowl.
  • Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 orange slice on top.
  • Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
  • Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
  • Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.

Nutrition Facts : Calories 335.4 calories, Carbohydrate 31.2 g, Cholesterol 173.3 mg, Fat 13 g, Fiber 1.5 g, Protein 23 g, SaturatedFat 1.8 g, Sodium 1481.9 mg, Sugar 6.3 g

SAUTEED ORANGE SHRIMP WITH RICE



Sauteed Orange Shrimp with Rice image

"My family loves this fast and flavorful recipe. It takes minutes to prepare but tastes like it took all day-and it's just as wonderful served over noodles." Radelle Knappenberger - Oviedo, Florida

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 3 servings.

Number Of Ingredients 9

1 package (8.8 ounces) ready-to-serve brown rice
1 pound uncooked medium shrimp, peeled and deveined
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter
1/4 teaspoon cornstarch
1/2 cup orange juice
2 tablespoons minced fresh basil
1/4 teaspoon salt

Steps:

  • Cook rice according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in oil and butter for 3-4 minutes or until shrimp turn pink., Combine cornstarch and orange juice until smooth; stir in the basil and salt. Gradually stir into the skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve with rice.

Nutrition Facts : Calories 365 calories, Fat 12g fat (3g saturated fat), Cholesterol 194mg cholesterol, Sodium 412mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein.

LEMON-ORANGE SHRIMP & RICE



Lemon-Orange Shrimp & Rice image

I enjoy Chinese take-out but not the calories. Here's an easy, low-fat version that works with orange marmalade, peach or apricot preserves. -Mary Wilhelm, Sparta, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

2 packages (6.2 ounces each) fried rice mix
1-1/2 pounds uncooked medium shrimp, peeled and deveined
1 tablespoon canola oil
1/4 cup orange marmalade
2 teaspoons grated lemon zest
3 cups frozen sugar snap peas, thawed

Steps:

  • Prepare rice mix according to package directions, simmering for 10-15 minutes or just until rice is tender. Remove from the pan., In the same skillet, cook and stir shrimp in oil over medium-high heat for 4-6 minutes or until shrimp turn pink; stir in orange marmalade and lemon zest. Add snap peas and rice; heat through, mixing gently to combine. Serve immediately.

Nutrition Facts :

Tips:

  • Select Fresh Ingredients: Use the freshest shrimp, oranges, and olives for the best flavor. Look for plump, firm shrimp with a mild, briny scent, and choose oranges that are heavy for their size and have a deep orange color. Select plump, firm olives with no blemishes.
  • Prepare Ingredients Properly: Devein and clean the shrimp, and remove the zest and supreme the oranges. To zest an orange, use a microplane or fine grater to remove only the outermost layer of the peel, avoiding the bitter white pith. To supreme an orange, cut off the top and bottom, then slice off the peel and pith, following the curve of the fruit. Cut between the membranes to release the orange segments.
  • Use a Variety of Olives: Kalamata olives add a salty, briny flavor, while green olives provide a milder, more buttery taste. You can also use a mix of different types of olives for a more complex flavor profile.
  • Enhance with Herbs and Spices: Add dried oregano, thyme, or basil to the rice for a subtle herbaceous flavor. You can also sprinkle paprika or cumin on top of the packets before baking.
  • Adjust Cooking Time: The cooking time may vary depending on the thickness of the shrimp and the type of rice you are using. Check the shrimp for doneness before removing the packets from the oven. The shrimp should be opaque and firm.

Conclusion:

Shrimp and rice packets with olives and oranges are a delicious and easy-to-make meal that is perfect for busy weeknights. The combination of flavors and textures is sure to please everyone at the table. With its vibrant colors and zesty taste, this dish is a great way to enjoy the flavors of the Mediterranean. Whether you are a seasoned cook or a beginner, this recipe is a great option for a quick and flavorful meal. So next time you're looking for a hassle-free and flavorful dinner, give these shrimp and rice packets a try. They're sure to become a new favorite!

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