Honey-Garlic Shrimp
with Ginger-Soy Veggies and Garlic Rice
Tender shrimp with a sweet honey-garlic drizzle, what could be better? Pair that with buttery garlic rice and aromatic stir-fried peppers and bok choy, and you've got a speedy, simple and satisfying meal! No need to fuss over this one!
Ingredients: Shrimp • Sweet bell pepper • Basmati rice • Bok choy • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Black sesame seeds • Garlic salt (salt, garlic powder, silicon dioxide).
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)
4 tbsp
Honey-Garlic Sauce
(Contains Soy May contain Mustard, Tree nuts, Crustaceans, Egg, Soy, Wheat, Sesame, Fish, Gluten, Milk, Sulphites)
1 tbsp
Soy Sauce
(Contains Wheat, Soy, Sulphites May contain Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)
1 tsp
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
¾ cup
Basmati Rice
1 unit(s)
Shanghai Bok Choy
2 tbsp
Ginger-Garlic Puree
(May contain Soy, Sulphites, Milk)
7 g
Black Sesame Seeds
(Contains Sesame)
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
0.06 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Add rice, 1 1/4 cups (2 1/2 cups) water and half the garlic salt to a medium pot.
- Bring to a boil over high heat.
- 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, heat a large non-stick pan over medium-high heat.
- While the pan heats, using a strainer, rinse shrimp. Pat shrimp dry with paper towels. Season with pepper and remaining garlic salt.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until just pink and cooked through, 2-4 min**.
- Transfer shrimp to a plate and cover to keep warm.
- Carefully wipe the pan clean.
- Core, then cut pepper into 1/2-inch pieces.
- Cut bok choy into 1/2-inch pieces.
- Meanwhile, return the same pan (from step 2) to medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers and bok choy. Season with salt and pepper.
- Cover and cook, stirring occasionally, until veggies are tender, 5-7 min.
- Add ginger-garlic puree and half the soy sauce. Cook, stirring often, until fragrant, 30 sec-1 min.
- Transfer veggies to a plate, then cover to keep warm.
- Add honey-garlic sauce and remaining soy sauce to the same pan, then return to medium.
- Simmer, stirring often, until sauce thickens slightly, 30 sec-1 min.
- Remove pan from heat.
- Add half the sesame seeds and 1 tbsp (2 tbsp) butter to the pot with rice, then fluff rice with a fork until butter melts.
- Divide rice between plates.
- Top with veggies, then shrimp.
- Spoon honey-garlic drizzle over shrimp.
- Sprinkle with remaining sesame seeds.
If you've opted to get shrimp, using a strainer, rinse shrimp then pat dry with paper towels. Season shrimp in the same way the recipe instructs you to season the salmon. Pan-fry until just pink and cooked through, 2-4 min.** Transfer to a plate and cover to keep warm. Skip instructions to roast, then follow the rest of the recipe as written.