Crispy Garlic Shrimp over Rice

Prep Time 25-30 min. | Medium
Thaw in refrigerator.

1. In a saucepan, add rice and 1 1/2 cups of water. Bring to a boil, stir once, cover and cook on low heat for 18-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
2. Meanwhile, in a saute pan, add panko topping and 1/4 tsp. kosher salt. Saute over med. heat until golden brown, 3-4 min. Remove from pan and set aside.
3. In same saute pan, heat sauce mixture and desired amount of sriracha. Simmer until sauce is slightly reduced, about 3 min.
4. Add shrimp to sauce and cook until just pink, about 2-3 min. (internal temp. 145°F).
5. To serve, place shrimp and sauce over rice and sprinkle with crispy panko topping.

Prep Time 25-30 min. | Large
Thaw in refrigerator.

1. In a saucepan, add rice and 3 cups of water. Bring to a boil, stir once, cover and cook on low heat for 18-20 min. Remove from heat and let sit covered 5-10 min. Fluff with fork before serving.
2. Meanwhile, in a saute pan, add panko topping and 1/2 tsp. kosher salt. Saute over med. heat until golden brown, 3-4 min. Remove from pan and set aside.
3. In same saute pan, heat sauce mixture and desired amount of sriracha. Simmer until sauce is slightly reduced, about 3 min.
4. Add shrimp to sauce and cook until just pink, about 2-3 min. (internal temp. 145°F).
5. To serve, place shrimp and sauce over rice and sprinkle with crispy panko topping.

FOOD SAFETY ALERT – CAUTION: This meal may contain raw ingredients that cannot be eaten prior to thorough cooking. Store in freezer until ready to thaw or prepare.