Preheat oven to 400°F.
Line sheet pans with parchment paper, place popcorn shrimp in a single layer.
For best quality, batch cook the popcorn shrimp: About 20 minutes before service, bake in the preheated
400°F oven for about 10-12 minutes, or until browned and crisp.
CCP: Cook to a minimum internal temperature of 165°F.
Remove from the oven.
CCP: Hold hot at 135°F or higher.
Heat the Kikkoman Preservative-Free Low Sodium Gluten-Free Sweet & Sour Sauce to 135°F or higher.
CCP: Hold hot at 135°F or higher.
To serve, scoop ½ cup of steamed brown rice into each portion container. Top the rice with 3 ounces (by weight) popcorn shrimp. Using a 1 ounce ladle, pour 1 ounce of the heated Kikkoman Preservative-FreeLow Sodium Gluten-Free Sweet & Sour Sauce over the shrimp and rice. Top with a sprinkle of sliced greenonions. Serve immediately.
| Serving Size | 1 portion |
| 1 Serving Provides | 1 ounce equivalent meat/meat alternate, 2.25 ounce equivalents grains |
| Nutrients Per Serving | |
| Calories | 502 |
| Protein | 14 g |
| Carbohydrate | 81 g |
| Total Fat | 12.8 g |
| Saturated Fat | 1.9 g |
| Cholesterol | 60 mg |
| Vitamin A | 24 IU |
| Vitamin C | 0 mg |
| Iron | 0 mg |
| Calcium | 21 mg |
| Sodium | 563 mg |
| Dietary Fiber | 6.5 g |
