Healthier Orange Shrimp and Broccoli

Chicken or shrimp in orange sauce are two of my favorite dishes to order on the rare occasions that we get Chinese takeout. While I love the flavors, I do not love the way eating “fried and doused in sodium food” makes me feel.

Last week while waiting to treat myself to a manicure, I was browsing through Self magazine and came across a recipe for scallops marinated in orange juice and maple syrup, and I decided to use this idea as a base for dinner last night.

I started with two cups of orange juice; I used Trop 50, which tastes more like real orange juice to me than regular juice. I rarely drink juice that isn’t mixed with water, but I like this all on its own because it is not too sweet.

orange juice grated ginger

I mixed the orange juice with two heaping tablespoons of grated ginger and several teaspoons of maple syrup before pouring it over peeled and deveined shrimp. I hate deveining shrimp. It is one of the grossest tasks ever. Also, I should mention that our dishwasher started to melt mid-wash, so we have an overflow of dishes that need to be washed by hand making the whole meal-prepping process not very fun. I use a ton of dishes it turns out!

orange shrimp

I marinated the shrimp for about an hour in the orange juice/maple syrup mixture and then got ready to get cookin’. I felt like something was missing. . . so I had to add some sriracha. Surprised?

This recipe also used something I don’t normally cook with, frozen vegetables. I tend to buy fresh, but with our crazy schedules, we end up throwing away a ton of food because I don’t get around to cooking it. Last week I made a grapefruit, beet, celery, ginger, carrot, apple, lettuce, lemon juice just to use up what was going bad. Frozen veggies are just as nutritious, more budget-friendly, and will last a long time. I definitely need to make it a priority to stock up on them.

broccoli

I mixed the broccoli with the shrimp and orange sauce and set it on low to simmer away. Then I got started on my starch, a blend of harvest grains from Trader Joe’s that included Israeli couscous, orzo, baby garbanzo beans, and red quinoa.

This blend is inexpensive and so easy to make.

harvest grains blend

And it is so festive! I loved all of the colors and textures from the various grains and pastas. This blend is definitely something I will buy again.

couscous mix

Once the shrimp were cooked through and the sauce bubbling, I poured it down over the harvest grains, which soaked up a bunch of the sauce and made a nice little bed for the shrimp and vegetables.

shrimp and broccoli

I was really glad that I added the sriracha, as the sweet of the orange juice and maple syrup really made for a nice contrast. This was a quick dinner, and while it didn’t taste like Chinese takeout, it was a fun and flavorful weeknight option that made enough for a few lunches.

In other news, I am now working two days a week in an office on a variety of Marketing, PR, and Social Media projects, and I am back trying to figure out what to bring so I am not starving all day. My silly body seems to change its appetite mind all the time, and since it’s not really my office like a full time office would be, I kind of feel weird leaving anything there. I used to keep my office stocked with chia seeds, protein powder, milk, and all sorts of food. I guess I made myself comfortable! Smile

What are your work eating habits like? Do you keep a lot of snacks and things at work or with you at school?

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Tags: broccoli, ginger, harvest grains, healthy recipes, orange juice, recipe, shrimp

  1. Kristen @ Pixelated Crumb’s avatar

    I HATE deveining shrimp. I totally agree. I always make my husband do it :)

    I definitely try to keep some food options stocked in my office (lately lots of clementines and the cheddar pop chips). And I always eat breakfast after I get to the office or there’s just no way that I can wait till noon to have lunch.

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  2. GirlyGreenGirl’s avatar

    Oh yeah, my desk is overflowing with snacks. Right now I have a box of whole wheat crackers, kashi cereal, granola bars, peaches in their juice, whole wheat pita, can of tomato soup, various teas, cashew butter, and some tiny dark chocolate peanut butter cups in case I need a caffeine boost. In the fridge I have milk, hummus, feta cheese and a cucumber. If this seems excessive my excuse might be that I’m pregnant, but to be honest, my desk is always this stocked!

    I too love orange chicken and HATE deveining shrimp, I did it once, never again.

    ~ GGG

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  3. Emily @ A Cambridge Story’s avatar

    I love that Harvest Grain pack from TJs. So many textures and so quick to make. I have tons of snacks at work: babybel cheese, dried fruit, wasabi peas. For better or worse, I am a snacker!

    Reply

  4. Daisy’s avatar

    yay congrats on the part time work that brings you to an office!! I’m sure you are pumped. I keep granola, oatmeal, chobani etc. at work for breakfast or whenever I’m hungry. and on a good week, like this week, I have lunch meats and stuff in the fridge to make sandwiches!

    Nothing wrong with frozen veggies, Adam helps to remind me of that. such a great looking meal you prepared!!

    Reply

  5. Megan’s avatar

    This looks delicious! I’m coming over to try it since I can’t make shrimp at home. :) And I love the idea of that blend (minus garbanzos). Also, congrats on the office job! I constantly have snacks around me… crackers, chocolate, fruit, yogurt. Something about using my brain cells all day makes me very hungry all day!

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  6. Michelle’s avatar

    I love the flavors of this dish! Since we don’t have a dishwasher, I definitely feel your pain on washing dishes by hand. Thankfully, whoever cooks skips the dishes…so I don’t do them as much as Bret does ;-)

    Reply

  7. Raija’s avatar

    Oh man, I want to make this too!! And I’m off to TJs today, so that couscous is making my shopping list!

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  8. Raija’s avatar

    I just made this!! I added jalapenos to the marinade, but other than that exactly the same. It was so good!!! Thanks for the recipe!

    Reply

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