Cal Smart Szechuan Honey Shrimp and Salmon
with Jasmine 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, gloriously topped with salmon.
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 Shrimp)
¾ cup
Jasmine Rice
1 unit(s)
Carrot
1 unit(s)
Zucchini
1 unit(s)
Green Onion
4 tbsp
Ginger-Garlic Puree
(Contains Soy, Wheat)
1 tsp
Garlic Salt
1 unit(s)
Honey
1 tbsp
Fish Sauce
(Contains Anchovies/Anchois)
2 tbsp
Ginger-Garlic Puree
(Contains Soy, Sesame, Wheat)
250 g
Salmon Fillets, skin-on
(Contains Salmon)
Not included in your delivery
4 tsp
Oil*
0.13 tsp
Pepper*
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.Pat salmon dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.** Transfer salmon to a plate. Cover to keep warm. Reserve pan to cook veggies in step 3.
Reheat a large non-stick pan over medium-high.When 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, to taste. 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 hot, add 2 tsp (4 tsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink pink, 2-3 min.** Transfer shrimp to a plate.
Meanwhile, whisk together honey, fish sauce, ginger sauce, Szechuan sauce and 1/4 cup (1/2 cup) water in a medium bowl.Add sauce mixture to the same pan. Bring to a gentle boil. Once boiling, cook, stirring often, until sauce thickens slightly, 2-3 min. Return shrimp to the pan, then toss to coat. (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, salmon, shrimp and sauce. Sprinkle remaining green onions over top.
