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Brown Butter Honey-Garlic Shrimp
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Brown Butter Honey-Garlic Shrimp

Brown Butter Honey-Garlic Shrimp

with Veggie Rice and Zucchini

Brown butter in a stir-fry brings a nuttiness to this flavourful dinner! You'll wish you'd thought of it sooner.

Tags:
New
Allergens:
Shrimp/Crevettes
Soy
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp/Crevettes)

¾ cup

Parboiled Rice

113 g

Mirepoix

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 piece

Green Onion

200 g

Zucchini

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

1 tbsp

Garlic Puree

1 tsp

Garlic Salt

½ tbsp

Cornstarch

Not included in your delivery

1.5 tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories760 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate106 g
Sugar26 g
Dietary Fiber3 g
Protein29 g
Cholesterol210 mg
Sodium2350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Paper Towel
Strainer
Whisk
Medium Bowl
Large Non-Stick Pan

Instructions

Cook aromatics
1

Before starting, bring a kettle to a boil over high heat. Wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then mirepoix. Cook, stirring often, until veggies soften, 2-3 min. Season with 1/8 tsp (1/4 tsp) garlic salt.

Cook rice
2

Add garlic puree and rice to same pot (used in step 1).Cook, stirring often, until garlic is fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) boiling 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, 15-18 min. Remove from heat. Set aside, still covered.

Prep
3

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons.Thinly slice green onions. Drain and rinse shrimp. Pat dry with paper towels. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper. Add soy sauce, honey-garlic sauce, 1/4 cup (1/2 cup) water and 1/2 tbsp (1 tbsp) cornstarch to a medium bowl. Whisk to combine, then set aside.

Cook zucchini
4

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then zucchini. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper.Transfer to a plate.

Cook shrimp and make sauce
5

Add 2 tbsp (4 tbsp) butter to the same pan, then swirl until melted. Continue to cook butter, stirring often, until golden-brown, 2-3 min. (TIP: Keep an eye on butter so it doesn't burn!) Add shrimp and honey garlic-soy mixture. Cook, stirring often, until sauce thickens slightly and shrimp is cooked through, 4-5 min.**Stir in zucchini.

Finish and serve
6

Fluff rice with a fork, then stir in half the green onions. Divide veggie rice between plates. Top with shrimp and zucchini.Sprinkle remaining green onions over top.