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    You are in: Home / Recipes / Shrimp With Orange and Ginger Recipe
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    Shrimp With Orange and Ginger

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 09, 2012

      Wonderful, fresh & sunny flavours! I used half chicken and half shrimp (I don't eat shrimp, while SO likes it a lot!) and marinated and cooked them separately; the marinade worked beautifully with the chicken too! We thoroughly enjoyed our dinner and look forward to making this again. Thank you for a gorgeous recipe Britgal!

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    • on January 27, 2013

      Yeeee-ummmy! I only had green pepper, red would be prettier on the plate! I squeezed my oranges to make 4 T. juice and opted not to use the orange sections in the finished dish. I used 1/2 t. crushed red pepper flakes and that provided a nice little burst of heat. As we'd just eaten rice the night before, I served the shrimp over a choice of fresh sauteed spinach or egg noodles, along with crunchy bread. We thought this shrimp was divine! Will make again! Thanks!

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    • on March 25, 2011

      Pretty and delicious! Would be even more gorgeous with larger shrimp ~ my shrimp were small! Made for Spring PAC 2011.

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    Nutritional Facts for Shrimp With Orange and Ginger

    Serving Size: 1 (278 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 206.3
     
    Calories from Fat 74
    35%
    Total Fat 8.2 g
    12%
    Saturated Fat 1.0 g
    5%
    Cholesterol 143.2 mg
    47%
    Sodium 939.7 mg
    39%
    Total Carbohydrate 16.5 g
    5%
    Dietary Fiber 3.7 g
    14%
    Sugars 10.8 g
    43%
    Protein 17.2 g
    34%

    The following items or measurements are not included:

    fresh gingerroot

    fresh ground pepper

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