Make at Home Takeout Favorites

Instead of ordering takeout tonight, overpriced food which takes forever to arrive and then shows up at your door cold, why not opt to make your takeout favorites? When you start with frozen shrimp, creating tasty takeout favorites takes almost no time. Plus, it’s less expensive and tastes just as good, if not better. Here are two recipes to try this week:

Shrimp Fried Rice

Fried rice is a takeout staple. Everyone loves the savory flavors of good fried rice. Whip up your own bowl of hot, steaming fried rice tonight in under 30 minutes with this easy shrimp fried rice recipe.

Ingredients

1 18oz package frozen SeaPak Popcorn Shrimp

2 Tbsp vegetable oil

2 large eggs, lightly beaten

2 cloves garlic, minced

1 tsp fresh ginger, minced

3 cups cooked rice, cold (leftovers work great)

1 12oz package of frozen peas and carrots or other mixed veggies

3 Tbsp soy sauce

1 tsp sesame oil

Directions

• Bake the frozen SeaPak Popcorn Shrimp according to the directions on the package.
• Meanwhile, heat 1 Tbsp of vegetable oil in a large skillet or wok over medium-high heat.
• Scramble the eggs in the hot oil.
• Remove the cooked eggs
• Add the remaining tablespoon of vegetable oil to the skillet and sauté the garlic and ginger until fragrant.
• Stir in the rice, frozen veggies, soy sauce, and sesame oil and cook for 5 minutes or until heated through.
• Stir in the egg and cooked shrimp.
• Serve immediately.

Coconut Shrimp and Crispy Noodles

This tasty dish cooks in a single sheet pan, making prep and cleanup a snap. This shrimp and crispy noodles dish is sure to become a fast favorite.

Ingredients

1 10oz package frozen SeaPak Jumbo Coconut Shrimp

3 packages of instant ramen noodles, noodles only

2 Tbsp vegetable oil

2 Tbsp sesame oil

2 Tbsp hoisin sauce

2 Tbsp soy sauce

1 tsp sesame seeds

1 fresh lime, halved

½ cup chopped scallion

½ cup chopped cilantro

Additional cilantro, lime, and soy sauce for serving

Directions

• Preheat the oven to 425ºF.
• Prep a large baking sheet by spraying it with nonstick cooking spray.
• Soak ramen noodles in a large bowl in hot water until they begin to soften. Drain thoroughly.
• Whisk together the oils, hoisin sauce, juice from ½ the lime, and the sesame seeds. Toss with cooked noodles.
• Spread noodles and sauce over ¾ of the baking sheet and bake on the lowest rack for 5 minutes.
• Remove the baking sheet and add the Coconut Shrimp to the open area of the baking sheet in a single layer. Do not place shrimp on the noodles; they’ll steam and get soggy.
• Bake on the middle rack for 12 minutes.
• Remove from the oven and add the scallion and cilantro to the now crispy noodles.
• To serve, divide the noodles between 3-4 bowls and top with shrimp. Garnish with chopped cilantro and lime wedges. Serve extra soy sauce on the side.