1/2 cup orange juice
2 tbsp. butter
1 tbsp. honey
1 tbsp. olive oil
1lb fresh broccoli, cut into florets
1 1/4 cups baby carrots, halved
1 1/2 lbs. large shrimp, peeled and deveined
1/2 tsp. sea salt
1/2 crushed red pepper flakes
3 cups cooked brown or white rice
1 tbsp. grated orange zest
1/4 chopped green onions


In a small saucepan combine orange juice, butter and honey. Cook over low heat 5 minutes or until warmed. Cover and keep warm.

Coat a large nonstick skillet or wok with cooking spray. Add oil, turning skillet to coat. Place over medium-high heat. Add broccoli and carrots, cook stirring, 5 minutes. Add shrimp, salt, red pepper flakes and warmed orange juice mixture, cook and stir 5 minutes or until shrimp turns pink and vegetables are tender.

Spoon shrimp mixture over rice, sprinkle with orange zest and green onions and serve.

Serves: 6