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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 (5 minutes)
Complete shrimp and broccoli; serve (20 minutes)
Cooking Instructions
Orange Sriracha Shrimp
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
Steps
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.
Broccoli with Pecan Crunch
Ingredients
Nonstick aluminum foil
2 tablespoons sesame oil
1 teaspoon sriracha sauce
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
Preheat oven to 425°F. Line baking sheet with foil. Whisk in large bowl: oil, sriracha sauce, 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.
Zest/grate orange peel (no white; 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.