Citrus Shrimp with Penne Recipe

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1 vote | 1425 views

This actually tastes better the next day. This would also taste very good made with chicken.

Servings: 6 servings


Cost per serving $1.23 view details
  • 12 oz. fresh or frozen peeled and deveined medium shrimp
  • 8 oz. dried penne or bow ties (4 cups)
  • 1 tsp. finely shredded orange peel (set aside)
  • 2 oranges
  • Orange juice
  • t c. water
  • 1 Tbs. cornstarch
  • 1 tsp. instant chicken bouillon granules
  • 1 tsp. toasted sesame seed oil
  • { tsp. salt
  • 1/8 tsp. ground red pepper
  • 1 red or green sweet pepper, cut into t inch squares (about 1 cup)
  • 1 Tbs. cooking oil
  • 1 t c. fresh pea pods (or one 6 oz. bag frozen), trimmed, thawed and halved
  • diagonally


  1. Thaw shrimp, if frozen. Cook pasta according to package directions. Drain; keep warm.
  2. Meanwhile, after shredding peel from oranges, remove remaining peels. Section the oranges over a bowl to catch the juice; set oranges aside. Add enough orange juice to the bowl to equal t c. In a small bowl, combine orange peel, orange juice, water, cornstarch, bouillon, sesame oil, salt, and ground red pepper; set aside.
  3. In a large skillet, cook sweet pepper in hot oil over medium-high heat for 1-2 minutes or until crisp-tender. Remove sweet pepper from skillet. Add shrimp to skillet; cook and stir about 2 minutes or until shrimp turn opaque. Remove shrimp from skillet.
  4. Stir orange juice mixture; add to skillet. Cookand stir until thickened and bubbly. Return shrimp and sweet pepper to skillet; stir in pea pods. Cook and stir for 2 minutes more. Gently stir in orange sections. Gently toss shrimp mixture with pasta.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 130g
Recipe makes 6 servings
Calories 240  
Calories from Fat 36 15%
Total Fat 4.12g 5%
Saturated Fat 0.5g 2%
Trans Fat 0.06g  
Cholesterol 86mg 29%
Sodium 90mg 4%
Potassium 256mg 7%
Total Carbs 32.66g 9%
Dietary Fiber 1.7g 6%
Sugars 2.93g 2%
Protein 16.82g 27%
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