This is the main content.
Orange Sriracha Shrimp
Recipes
Orange Sriracha Shrimp
4 servings
30 minutes total (Active 15 minutes)

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.

Amount per ¼ recipe serving: Calories 370, Total Fat 10g, Sat Fat 1.5g, Trans Fat 0g, Chol 55mg, Sodium 870mg, Total Carb 59g, Fiber 2g, Sugars 19g, Protein 15g, Calc 4%, Vitamin A 6%, Vitamin C 30%, Iron 6%