Publix Simple Meals

Orange Sriracha Shrimp and Broccoli with Pecan Crunch

Orange Sriracha Shrimp and Broccoli with Pecan Crunch
Servings:
4
Total Time:
35 minutes

Cooking Sequence

  • Prepare broccoli recipe; begin to bake (10 minutes)
  • Prepare shrimp; begin to bake with broccoli (5 minutes)
  • Complete shrimp and broccoli; serve (20 minutes)

Orange Sriracha Shrimp

Ingredients

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 presliced green onions (1/2 cup), divided
1 (8.5-oz) pouch precooked basmati rice

Steps

  1. Preheat oven to 425°F. Line baking sheet with foil. Arrange shrimp in single layer on baking sheet, then cook shrimp following package instructions.
  2. 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; 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.

Broccoli with Pecan Crunch

Ingredients

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

Steps

  1. 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; cook 15–17 minutes or until slightly tender and florets begin to brown.
  2. 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.

Aprons Advice

  • Complete your meal with fresh salad blend, egg rolls, green tea, and cherry pie for dessert.
  • Do not coat the shrimp until ready to serve; they may become soggy if tossed in the sauce too soon.

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Orange Sriracha Shrimp

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Broccoli with Pecan Crunch

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Orange Sriracha Shrimp

CALORIES (per 1/4 recipe) 370kcal; FAT 10.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 55mg; SODIUM 870mg; CARB 59g; FIBER 2.00g; SUGARS 19g; PROTEIN 15g; CALC 4%; VIT A 6%; VIT C 30%; IRON 6%

Broccoli with Pecan Crunch

CALORIES (per 1/4 recipe) 180kcal; FAT 11.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 170mg; CARB 17g; FIBER 3.00g; SUGARS 11g; PROTEIN 2g; CALC 2%; VIT A 25%; VIT C 100%; IRON 6%

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