Publix Simple Meals

Sweet Orange Shrimp With Oven Herb Potatoes

Sweet Orange Shrimp With Oven Herb Potatoes
Total Time:
45 minutes
Active Time:
25 minutes

Cooking Sequence

-- Preheat oven; prepare potatoes (begin to bake) - 10 minutes

-- Prepare suggested sides, if desired

-- About 20 minutes into bake time, prepare shrimp recipe; serve - 35 minutes

Sweet Orange Shrimp


Juice of 1-2 medium oranges

1/4 cup light mayonnaise

2 tablespoons prepared horseradish

1 tablespoon honey

1 teaspoon seasoned salt

1 tablespoon canola oil

1 lb large peeled/deveined shrimp (thawed)

1 tablespoon quick-mixing flour


-- Squeeze juice of oranges (1/2 cup) into medium bowl.


1. Whisk in mayonnaise, horseradish, honey, and seasoned salt until blended; set aside.

2. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add shrimp; sprinkle with flour. Cook and stir 2-3 minutes or until shrimp just begin to turn pink.

3. Stir in orange juice mixture; reduce heat to medium. Simmer and stir 3-4 minutes or until shrimp are opaque and sauce thickens. Serve.

Oven Herb Potatoes


1-2 sprigs fresh rosemary

Zest of 1 orange

2 tablespoons canola oil

1 tablespoon honey

1/2 teaspoon salt

1/8 teaspoon pepper

1 (20-oz) package refrigerated red potato wedges


-- Preheat oven to 400°F.

-- Snip rosemary, leaves only, using kitchen shears (1 tablespoon).

-- Zest/grate orange peel (no white); 1 tablespoon.


1. Combine all ingredients (except potatoes) in medium bowl until blended.

2. Stir in potatoes until evenly coated; transfer to a 2-quart baking dish. Bake 30-35 minutes or until potatoes are tender. Serve.

Aprons Advice

-- Complete your meal with green beans, dinner rolls, and carrot cake for dessert.

-- If present, shrimp tails can be left on for extra color and flavor.

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Sweet Orange Shrimp

Oven Herb Potatoes

Sweet Orange Shrimp

CALORIES (per 1/4 recipe) 210kcal; FAT 10g; CHOL 175mg; SODIUM 720mg; CARB 11g; FIBER 0g; PROTEIN 19g; VIT A 6%; VIT C 30%; CALC 4%; IRON 15%

Oven Herb Potatoes

CALORIES (per 1/4 recipe) 170kcal; FAT 7g; CHOL 0mg; SODIUM 730mg; CARB 22g; FIBER 4g; PROTEIN 4g; VIT A 0%; VIT C 10%; CALC 0%; IRON 4%

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