Cal Smart Fiery Shrimp
with Asian-Style Coleslaw and Cilantro Rice
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.
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
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.
