Orange Sriracha Shrimp recipe

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Ingredients

1 (12 ounce) package frozen popcorn shrimp
½ cup freshly squeezed orange juice
1 tablespoon reduced-sodium soy sauce
2 tablespoons rice vinegar
4 tablespoons orange marmalade
1 teaspoon sriracha hot sauce
¼ teaspoon finely grated ginger root
½ cup sliced green onions, divided
1 (8.8 ounce) pouch cooked basmati rice

Nutrition Info

356.1 calories
carbohydrate: 56.7 g
cholesterol: 26.6 mg
fat: 10.1 g
fiber: 1.6 g
protein: 10.7 g
saturatedFat: 1.6 g
servingSize: -
sodium: 666.9 mg
sugar: 16.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F. Line baking sheet with foil. Arrange shrimp in single layer on baking sheet. Cook shrimp following package instructions.

  2. Combine in medium saucepan: orange juice, soy sauce, rice vinegar, marmalade, sriracha sauce, ginger, and 1/4 cup green onions, bring to boil on medium-high. Cook 1 minute, remove pan from heat. Pour sauce into large bowl, stir in remaining 1/4 cup green onions.

  3. Heat rice following package instructions. Add shrimp to sauce and toss to coat. Serve with rice.

Recipe Yield

4 servings

Recipe Note

Give your weeknight dinner a kick with this recipe for Orange Sriracha Shrimp.

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