Shrimp Teriyaki Dinner
with Sesame Rice and Snow Peas
You won't believe how easily and quickly this sweet-and-savoury ginger-scented shrimp stir-fry comes together. By the time the rice cooks, everything's ready!
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
56 g
Snow Peas
56 g
Edamame
(Contains Soy)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
4 tbsp
Ginger Sauce
(Contains Soy, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
9 g
Sesame Seeds
(Contains Sesame May contain Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
3 unit(s)
Honey
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, trim then halve snow peas.
- To a small bowl, add honey, soy, ginger sauce and 1/4 cup (1/2 cup) water, then whisk to combine. Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Reheat the same pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then peas and edamame. Cook, stirring occasionally, until peas are tender-crisp, 3-4 min.
- Season with salt and pepper, then transfer to a plate.
- To the same pan (used in step 4), add 1/2 tbsp (1 tbsp) oil then shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Return veggies to pan and add ginger sauce mixture. Cook for 2-3 min, stirring often, until sauce thickens slightly and peas are warmed through.
- Season with salt and pepper.
- Fluff rice with a fork, then stir in half the sesame seeds.
- Divide sesame rice between plates.
- Top with shrimp stir-fry.
- Sprinkle remaining sesame seeds over top.