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Brown Butter Honey-Garlic Shrimp
with Veggie Rice and Zucchini
Brown butter in a stir-fry brings nuttiness to this flavourful dinner! You'll wish you'd thought of it sooner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
¾ cup
Parboiled Rice
113 g
Mirepoix
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 unit(s)
Green Onion
1 unit(s)
Zucchini
4 tbsp
Honey-Garlic Sauce
(Contains Soy)
1 tbsp
Garlic Puree
¾ tsp
Garlic Salt
½ tbsp
Cornstarch
Not included in your delivery
1.5 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Wash and dry all produce. Heat a medium pot over medium heat. When the pot is hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook, stirring often, until softened, 2-3 min. Season with 1/4 tsp (1/2 tsp) garlic salt.
Add half the garlic puree and rice to the pot. Cook, stirring often, until fragrant, 1-2 min.Once water is boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.Remove from heat. Set aside, still covered.
Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Thinly slice green onions. Drain and rinse shrimp. Pat dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper. Add soy sauce, honey-garlic sauce, remaining garlic puree, 1/4 cup (1/2 cup) water and 1/2 tbsp (1 tbsp) cornstarch to a medium bowl. Whisk to combine, then set aside.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.Transfer to a plate.
Add 2 tbsp (4 tbsp) butter to the same pan, then swirl until melted. Continue to cook butter, stirring often, until golden-brown, 2-3 min. (TIP: Keep an eye on butter so it doesn't burn!) Add shrimp and honey garlic-soy mixture. Cook, stirring often, until sauce thickens slightly and shrimp is cooked through, 4-5 min.**Stir in zucchini.
Fluff rice with a fork, then stir in half the green onions. Season with salt, to taste. Divide veggie rice between plates. Top with shrimp and zucchini.Sprinkle remaining green onions over top.
