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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
- Preheat oven to 425°F. Line baking sheet with foil. Arrange shrimp in single layer on baking sheet, then cook shrimp following package instructions.
- 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.
- 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%