Orange Jalapeno Shrimp with Broccoli and Brown Rice

It is wonderful how available recipes are! A friend had this recipe torn out of the newspaper and it was missing amounts of honey and soy but I googled the title and found it! Simple and delicious!
Orange jalapeno shrimp
Orange Jalapeno Shrimp with Broccoli and Brown Rice
1 pound raw deveined shrimp, tails on (The man of steel likes tails off, so I removed them)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 3 navel oranges (3/4 cup juice)
2 tablespoons honey
1 teaspoon soy sauce
1 tablespoon grapeseed oil (or another light vegetable oil like canola)
1 small jalapeno pepper, seeded and finely chopped (about 2 tablespoons)
2 garlic cloves, minced or pressed
1 navel orange, peeled and sectioned
2 cups cooked brown rice

Season the shrimp with salt and pepper. Set aside.

Over high heat, boil the orange juice, honey and soy sauce in a small saucepan. Boil until it’s reduced by half, about 8 minutes. Set aside.

Heat a large skillet over medium heat and add the oil. Add the pepper and cook for 1 minute. Add the garlic and cook for 1 more minute, Toss in the shrimp and cook until it starts to turn opaque (not totally pink) and toss the shrimp with tongs to cook them evenly. Add the orange juice reduction and cook for 3–4 minutes. Lift shrimp out of the pan with a slotted spoon, leaving the liquid in the pan, and put shrimp on a plate.

Add the broccoli florets and orange sections to the pan and cook for about 4 minutes, until broccoli is just tender. (Be sure to not cook too long or the orange sections will fall apart. Don’t ask how I know this.) Add the shrimp back into pan. Stir to combine. Serve hot over brown rice.

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