Chipotle-Orange Shrimp

Chipotle-Orange Shrimp


"Smoky and sweet, easy weeknight dinner."
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40 m servings 330 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 330 kcal
  • 17%
  • Fat:
  • 5.1 g
  • 8%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 452 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  2. Heat salad dressing in a large skillet over medium-high heat. Cook shrimp in dressing until beginning to firm, about 4 minutes. Stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. Remove from heat and stir in cilantro. Serve over rice.


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These were pretty good but they were way too spicy for me, next time I would cut the amount of chipotle peppers in half.

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