Directions

FOR THE SWEET AND SOUR SAUCE:

  1. Preheat oven to 425°.
  2. Saute ginger and garlic over medium heat in olive oil for 2 minutes.
  3. Add the rest of the sauce ingredients and cook 2 more minutes.
  4. Remove sauce from heat and set aside.

 

FOR THE SHRIMP BOWL:

  1. Start cooking rice according to your package instructions.
  2. Place Gorton’s shrimp on a parchment-lined cookie sheet, and bake at 425° for 14-16 minutes (flip once at 8 minutes).
  3. Meanwhile, saute peppers and onions in 1 tablespoon vegetable oil over medium-high heat for 6 minutes. Add peas and pineapple, and cook 2 more minutes. Remove from heat and toss with half of the sweet and sour sauce.
  4. To serve, add cooked rice to each serving bowl, then add veggie/pineapple mixture. Add shrimp, and drizzle the shrimp with some of the remaining sweet and sour sauce, making it as “saucy” as you prefer.
  5. Garnish with toasted sesame seeds and sliced green onions.

Ingredients

FOR THE SWEET AND SOUR SAUCE:
1 teaspoon vegetable oil
3 garlic cloves, minced
1 teaspoon grated fresh ginger (or 1/8 teaspoon ground ginger)
5 tablespoons brown sugar
1 teaspoon chili sauce
4½ tablespoons rice wine vinegar
4½ tablespoons ketchup
1½ tablespoons Tamari sauce (or soy sauce)

 

FOR THE SHRIMP BOWL:
One 14 ounce box Gorton’s Popcorn Shrimp
8 ounces pineapple, chopped into 1-inch pieces
1 red pepper, chopped into 1-inch pieces
1 orange pepper, chopped into 1-inch pieces
1 medium yellow onion, chopped into 1-inch pieces
5 ounces snap peas, cut in half
3 cups cooked rice of your preference (1 cup uncooked)
1 tablespoon toasted sesame seeds
4 green onions, chopped finely on the bias

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Popcorn Shrimp

100% whole, tail-off Shrimp covered with a flavorful breading.

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