Fast and Easy Orange Peel Shrimp with Black Rice (Video)

Directions

• Preparation
  
  Start by carefully rinsing the shrimp under cool water and patting them dry with a paper towel. This step is crucial—removing the excess moisture allows the shrimp to better absorb the marinade and later to caramelize slightly in the pan rather than steaming. Set them aside in a medium-sized mixing bowl. Using a fine grater, zest one whole orange until you have around 2 teaspoons. Then, slice the orange in half and juice it into a cup or bowl, aiming for about 100 ml of fresh juice. Add 2 teaspoons of the zest and 2 tablespoons of olive oil to the shrimp, along with a pinch of salt, some freshly ground black pepper, and a clove of garlic pressed through a garlic press. Finally, pour in about 50 ml of the orange juice and give everything a thorough mix so the shrimp are fully coated. Cover the bowl with plastic wrap and let the shrimp marinate for 20 minutes, allowing the flavors to infuse.
• Cooking
  
  While the shrimp marinate, focus on the rice. Place a small saucepan over medium heat and bring 250 ml of water to a gentle boil. Add 1 teaspoon of salt and stir to dissolve it. Then, pour in the 150 g of black rice. Stir once to ensure even cooking, reduce the heat to low, and cover with a lid. Let the rice simmer gently for around 30 minutes, or until all the water is absorbed. Black rice has a firm texture even when cooked, so check for tenderness rather than softness. Once cooked, remove the saucepan from the heat and fluff the rice gently with a fork. Add 1 teaspoon of orange zest and the remaining 50 ml of orange juice, stirring them into the warm rice. The heat will release a fragrant citrus aroma while gently brightening the rice’s natural flavor. Cover again and set aside.
• Finishing Touches
  
  Now it’s time to cook the marinated shrimp. Heat a non-stick skillet over medium heat. Once hot, pour in the entire contents of the shrimp bowl—shrimp, marinade, and all. Let the shrimp cook undisturbed for about 4–5 minutes. During this time, they will begin to turn pink and slightly curl, signaling that the heat is activating their natural sweetness. Once one side is cooked and lightly golden, gently turn each shrimp using tongs and cook for another 4–5 minutes on the other side. The shrimp should develop a light caramelized edge from the orange sugars. Remove the shrimp from the skillet once done, but don’t discard the pan sauce. Let it simmer for an additional 2–3 minutes over low heat until it thickens into a glossy reduction. This sauce will act as a drizzle with a concentrated orange-garlic flavor.
• Serving
  
  To plate, spoon a generous portion of black rice onto each plate. Arrange the warm, golden shrimp artfully over the rice. Drizzle each plate with a teaspoon or two of the reduced pan sauce, allowing it to fall naturally between the shrimp and grains. For a final flourish, sprinkle with a pinch of finely chopped fresh thyme, adding color and a subtle herby lift. Serve immediately while everything is hot and aromatic—perfect for a refreshing and elegant seafood experience.