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
Preheat oven to 425 degrees 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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