Orange Sriracha Shrimp

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

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

•  nonstick  aluminum foil
• 1 (12 ounce) 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 onion, divided
• 1  (8.8-oz) pouch precooked basmati rice

Directions

1. Preheat oven to 425°F. Line baking sheet with foil. Arrange shrimp in single layer on baking sheet. Cook shrimp following package instructions.
2. 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.
3. Heat rice following package instructions. Add shrimp to sauce and toss to coat. Serve with rice.