Cal Smart Ginger-Honey Shrimp
with Jasmine Rice, Carrots and Zucchini
Sweet and savoury meet in this flavour-packed shrimp and zucchini stir-fry. Bold ginger sauce, zesty green onions and fragrant honey lighten up this twist on a takeout favourite.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
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 Crustacean/Crustacé)
¾ cup
Jasmine Rice
170 g
Carrot
160 g
Sweet Bell Pepper
113 g
Shanghai Bok Choy
1 unit
Green Onion
15 g
Ginger
1 tsp
Garlic Salt
2 tbsp
Honey
1 tbsp
Cornstarch
(Contains Sulphites)
2 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Ginger-Garlic Puree
(Contains Soy, Sesame, Wheat)
1 tbsp
Chili-Garlic Sauce
Not included in your delivery
4 tsp
Oil*
0.06 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, add 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce. Using a strainer, rinse rice until water runs clear. Add rice and half the garlic salt to the boiling water. Return to a boil, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.
Meanwhile, peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Thinly slice green onions.Whisk together honey, fish sauce, ginger sauce and 1/4 cup (1/2 cup) water in a medium bowl.
Heat a large non-stick pan over medium-high heat.When the pan is hot, add 2 tsp (4 tsp) oil, then carrots and zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 5-7 min. (TIP: If veggies are browning too quickly, reduce heat to medium.)Remove from heat. Season with remaining garlic salt and pepper. Transfer veggies to a plate, then cover to keep warm.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with pepper.Reheat the same pan (from step 3) over medium.When the pan is hot, add 2 tsp (4 tsp) oil, then shrimp. Cook, stirring occasionally, until shrimp begin to turn pink, 1 min. (NOTE: Shrimp will finish cooking in step 5.)
Add sauce mixture to the same pan. Cook, stirring often, until sauce thickens slightly and shrimp is cooked through, 1-2 min.** (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)Remove from heat. Cover to keep warm.
Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls. Top with veggies, shrimp and sauce. Sprinkle remaining green onions over top.
