Orange Sriracha Shrimp

Give your weeknight dinner a kick with Orange Sriracha Shrimp. Want more like this? Sign up for our weekly emails to get Aprons recipes[ and more.]

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings

Ingredients
  • Nonstick aluminum foil
  • 1 (12-oz) package frozen popcorn shrimp
  • 1 orange, for juice
  • 1 tablespoon reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 4 tablespoons orange marmalade
  • 1 teaspoon sriracha sauce
  • 1/4 teaspoon lightly dried (or fresh) ginger, finely grated
  • 1/2 cup presliced green onions, divided
  • 1 (8.8-oz) pouch precooked basmati rice
Directions
  • Preheat oven to 425°F. Line baking sheet with foil. Arrange shrimp in single layer on baking sheet. Cook shrimp following package instructions.

  • Squeeze orange for juice (1/2 cup). 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.

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


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