Cal Smart Spicy Honey Shrimp
with Ginger Rice, Carrots and Zucchini
Sweet and savoury meet in our honey shrimp and zucchini stir-fry. Bold soy, 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.
The quantities provided above are averages only.
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
Jasmine Rice
170 g
Carrot
200 g
Zucchini
1 unit
Green Onion
1 tbsp
Ginger-Garlic Puree
1 tsp
Garlic Salt
1 tbsp
Honey
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 tbsp
Ginger-Garlic Puree
(Contains Soy, Sesame, Wheat)
Not included in your delivery
4 tsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Heat a medium pot over medium-high heat.When hot, add 1 tsp (2 tsp) oil, then rice, 1/2 tbsp (1 tbsp) ginger-garlic puree and half the garlic salt. Cook, stirring often, until fragrant, 1-2 min.Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot 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-thick half-moons.Thinly slice green onion.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tsp (2 tsp) oil, then carrots and zucchini. Season with remaining garlic salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min. (TIP: If veggies are browning too quickly, reduce heat to medium.)Remove from heat. 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 salt and pepper.Reheat the same pan over medium.When hot, add 2 tsp (4 tsp) oil, then shrimp. Cook, stirring occasionally, until starting to turn pink, 1-2 min. (NOTE: Shrimp will finish cooking in step 5.)
Meanwhile, whisk together honey, soy sauce, Szechuan sauce, 1/2 tbsp (1 tbsp) ginger-garlic puree and 1/3 cup (2/3 cup) water in a medium bowl.Add sauce mixture to the pan with shrimp. Bring to a boil.Once boiling, cook, stirring often, until sauce thickens and shrimp are cooked through, 2-3 min.** (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)
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.
