Cal Smart Fiery Shrimp
with Asian-Style Coleslaw and Cilantro Rice- Shrimp
- Soy
- Peanuts
- Wheat
- Sulphites
For a calorie-smart meal with sass, look no further! Succulent shrimp is tossed in a fiery ginger sauce, then served with crunchy red cabbage and edamame slaw for the perfect spicy, savoury bite.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Jasmine Rice
56 g
Edamame
(Contains: Soy)
56 g
Red Cabbage, shredded
7 g
Cilantro
28 g
Peanuts, chopped
(Contains: Peanuts)
2 tbsp
Ginger-Garlic Puree
(Contains: Soy, Wheat)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat)
1 tbsp
Rice Vinegar
(Contains: Sulphites)
1 tbsp
Chili-Garlic Sauce
Not included in your delivery
1 tsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.
Meanwhile, roughly chop cilantro. Add cabbage to a medium bowl and season with salt. Using your hands, massage cabbage until slightly tender, 1 min.Combine chili-garlic sauce, soy sauce, 1 1/2 tbsp (3 tbsp) ginger sauce and 3 tbsp (6 tbsp) water in a small bowl.
Meanwhile, heat a large non-stick pan over medium-high heat.When the pan is hot, add edamame and 1 tbsp (2 tbsp) water to the dry pan. Cook, stirring occasionally, until water is absorbed and edamame are lightly charred, 5-6 min. Season with salt and pepper.Remove from heat.Transfer edamame to the medium bowl with red cabbage.
Add vinegar, 1/2 tbsp (1 tbsp) ginger sauce and half the cilantro to the bowl with red cabbage and edamame. Toss to combine.
Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Reheat the same pan (from step 3) over medium-high.When the pan is hot, add 1 tsp (2 tsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Season with salt and pepper.Add prepared sauce (from step 2). Cook, stirring occasionally, until sauce thickens slightly and shrimp are well coated, 1 min.Remove from heat.
Fluff rice with a fork, then stir in remaining cilantro.Divide cilantro rice between plates. Top with shrimp and spoon any remaining sauce over top.Sprinkle peanuts over top.Serve coleslaw alongside.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty blend of spices and textures, though some found the sauce too ginger-forward or one-dimensional.
- Ease of prep: Quick and straightforward to make, though a few noted it took longer than the recipe suggested.
- Suggestions: Consider adding more sauce to coat the rice; some preferred less spice to taste the shrimp better.
- Portions: Several reviewers wished for more coleslaw and vegetables to balance the rice and protein.
- Texture: The crunchy coleslaw provided a nice contrast to the rice and shrimp for many diners.
