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For a fresh twist on your favorite takeout, this shrimp gets stir-fried in a hot pan, and is sweetened with a big squeeze of juicy citrus. The rice is fully cooked, so dinner can be on the table in minutes.
Note: The shrimp may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes
What You Get
Peeled, deveined shrimp (see note below)
Cooked white rice
What You'll Need
Cornstarch or all-purpose flour
Cut the broccoli into florets. Slice a handful scallions. In a small bowl, stir together the juice of the orange and the stir-fry sauce.
Remove the shrimp from the packaging and pat dry with paper towels. Place the shrimp in a large bowl, sprinkle with ¼ cup cornstarch or flour, and toss to coat. Season with salt. Place the shrimp by the stove.
In a large wok or nonstick frying pan over medium-high heat, warm ¼ cup vegetable oil. When it shimmers, working in batches if necessary, add the shrimp and cook until bright pink and tightly furled, about 2 to 3 minutes. Transfer the shrimp to a plate.
Return the pan to the heat. Add the broccoli florets and stir-fry until bright green and tender-crisp, 3 to 5 minutes. Return the shrimp to the pan, along with the orange sauce. Continue to stir-fry until coated and warmed through, 1 minute longer. Season to taste with salt.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions.
Heap the rice into bowls and top with the orange shrimp and broccoli. Sprinkle with the scallions and sesame seeds and serve warm.