Cooking & preparation instructions
Crispy battered shrimp
What You’ll Need:
Cooking Oil (of your choice)
Optional Add-Ins: Sliced green onions and black sesame seeds
What To Do:
PREHEAT OVEN TO 425°F. Remove the crispy shrimp from packaging and place in a single layer on a lined baking sheet. Bake the shrimp in center of oven for 14-16 minutes or until the center reaches 165◦F with a meat thermometer, turning shrimp halfway through cook time.
Submerge the unopened sauce packet in a bowl of cold water to help thaw.
AS THE SHRIMP COOKS, heat 1 tsp of oil in a small skillet over medium-high heat, add the broccoli and 1 tbsp water to the skillet. Cover and cook for 3 minutes. Remove lid, cook and stir an additional 2 minutes or until broccoli starts to brown and water is evaporated.
WHILE THE BROCCOLI IS COOKING, place the microwave-safe steam pouch of rice seam side up on a microwave-safe plate. Do not tear or puncture the pouch. Microwave on full power for 3 minutes.
TO PLATE YOUR DISH, pour sauce into a microwave-safe bowl and microwave on high for 20 seconds or until hot.Place baked shrimp in a bowl and toss with half of the sauce. Open rice pouch with caution (steam will be hot) and divide between 2 plates. Place the broccoli and shrimp on top of the rice. Drizzle the remaining sauce and walnuts on top. FOR A PERSONAL TOUCH, top with thinly sliced green onions and black sesame seeds.
ALLERGEN WARNING: Contains milk, shrimp, soy, walnuts, and wheat ingredients.
- 23.9 oz