Orange Sriracha Popcorn Shrimp


Orange Sriracha Popcorn Shrimp
Nonstick aluminum foil
1 package frozen popcorn shrimp (about 3 cups)
1 orange, for juice
1/4 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 1/2 oz pre-sliced green onions (1/2 cup), divided
1 (8.5-oz) pouch precooked basmati rice

Broccoli and Pecan Crunch
Nonstick aluminum foil
2 tablespoons sesame oil
1 teaspoon sriracha
1 teaspoon reduced-sodium soy sauce
12 oz fresh broccoli florets
1 orange, for zest
1/2 cup candied pecans, finely crushed
Large zip-top bag
1/4 teaspoon garlic powder


Orange Sriracha Popcorn Shrimp
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 (1/2 cup). Peel and grate ginger. Combine in medium saucepan: orange juice, soy sauce, rice vinegar, marmalade, sriracha, ginger and 1/4 cup green onions. Bring to boil on medium-high. Cook 1 minute and 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.

Broccoli and Pecan Crunch
Preheat oven to 425°F. Line baking sheet with foil. Whisk in large bowl: oil, sriracha and soy sauce until blended. Add broccoli and toss to coat. Transfer broccoli to baking sheet and cook 15-17 minutes or until slightly tender and florets begin to brown.

Zest orange (1 tablespoon). Place nuts in bag and crush. Add orange zest and garlic powder, then shake to blend. Sprinkle nut mixture over broccoli. Bake 3 more minutes. Serve.