Heat oil in a nonstick skillet over medium-high heat. Season
shrimp with salt and pepper and quickly sear them in the hot
skillet until lightly browned, about 2 minutes per side. Remove
with tongs and set on a warm plate.
Add ginger to skillet and cook, stirring, over medium-high
heat, until slightly fragrant, about 1 minute.
Stir in broth, orange juice and zest and bring to a simmer.
Return shrimp to skillet and stir well to coat with the glaze.
Serve immediately over the brown rice topped with the