Ingredients

• Nonstick aluminum foil
• 1 package frozen popcorn shrimp (about 3 cups)
• 1 orange, for juice
• ¼ teaspoon fresh (or lightly dried) ginger, finely grated
• 1 tablespoon reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 4 tablespoons orange marmalade
• 1 teaspoon sriracha
• 1 ½ oz presliced green onions (½ cup), divided
• 1 (8.5-oz) pouch precooked basmati rice

Steps

1. Preheat oven to 425°F. Line baking sheet with foil. Arrange shrimp in single layer on baking sheet, then cook shrimp following package instructions.
2. Squeeze orange for juice (½ cup). Peel and grate ginger. Combine in medium saucepan: orange juice, soy sauce, rice vinegar, marmalade, sriracha, ginger, and ¼ cup green onions; bring to boil on medium-high. Cook 1 minute; remove pan from heat. Pour sauce into large bowl; stir in remaining ¼ cup green onions.
3. Heat rice following package instructions. Add shrimp to sauce and toss to coat. Serve with rice.

Ingredients

• Nonstick aluminum foil
• 2 tablespoons sesame oil
• 1 teaspoon sriracha
• 1 teaspoon reduced-sodium soy sauce
• 12 oz fresh broccoli florets
• 1 orange, for zest
• ½ cup candied pecans, finely crushed
• Large zip-top bag
• ¼ teaspoon garlic powder

Steps

1. Preheat oven to 425°F. Line baking sheet with foil. Whisk in large bowl: oil, sriracha, and soy sauce until blended. Add broccoli and toss to coat. Transfer broccoli to baking sheet; cook 15–17 minutes or until slightly tender and florets begin to brown.
2. Zest orange (1 tablespoon). Place nuts in bag and crush; add orange zest and garlic powder, then shake to blend. Sprinkle nut mixture over broccoli; bake 3 more minutes. Serve.