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Cal Smart Ginger-Honey Shrimp
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Cal Smart Ginger-Honey Shrimp

Cal Smart Ginger-Honey Shrimp

with Jasmine Rice, Carrots and Zucchini

Sweet and savoury meet in this flavour-packed shrimp and zucchini stir-fry. Bold ginger sauce, zesty green onions and fragrant honey lighten up this twist on a takeout favourite.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:
Quick
Calorie Smart
Allergens:
Shrimp/Crevettes
Soy
Wheat
Anchovies/Anchois

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp/Crevettes)

¾ cup

Jasmine Rice

170 g

Carrot

1 unit(s)

Zucchini

1 unit(s)

Green Onion

4 tbsp

Ginger Sauce

(Contains Soy, Wheat)

1 tsp

Garlic Salt

1 unit(s)

Honey

1 tbsp

Fish Sauce

(Contains Anchovies/Anchois)

Not included in your delivery

4 tsp

Oil*

0.13 tsp

Pepper*

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Nutrition Values

Calories590 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate98 g
Sugar23 g
Dietary Fiber4 g
Protein27 g
Cholesterol180 mg
Sodium1970 mg
Trans Fat0 g
Potassium800 mg
Calcium150 mg
Iron3.75 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
Strainer
Measuring Cups
Measuring Spoons
Whisk
Medium Bowl
Peeler
Large Non-Stick Pan
Paper Towel

Instructions

Cook rice
1

Before starting, add 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat.Wash and dry all produce. Using a strainer, rinse rice until water runs clear. Add rice and half the garlic salt to the boiling water. Return to a boil, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove from heat. Set aside, still covered.

Prep
2

Meanwhile, peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Thinly slice green onions.Whisk together honey, fish sauce, ginger sauce and 1/4 cup (1/2 cup) water in a medium bowl.

Cook veggies
3

Heat a large non-stick pan over medium-high heat.When the pan is hot, add 2 tsp (4 tsp) oil, then carrots and zucchini. Cook, stirring occasionally, until veggies are tender-crisp, 5-7 min. (TIP: If veggies are browning too quickly, reduce heat to medium.)Remove from heat. Season with remaining garlic salt and pepper. Transfer veggies to a plate, then cover to keep warm.

Cook shrimp
4

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with pepper.Reheat the same pan (from step 3) over medium.When the pan is hot, add 2 tsp (4 tsp) oil, then shrimp. Cook, stirring occasionally, until shrimp begin to turn pink, 1 min. (NOTE: Shrimp will finish cooking in step 5.)

Make sauce
5

Add sauce mixture to the same pan. Cook, stirring often, until sauce thickens slightly and shrimp is cooked through, 1-2 min.** (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)Remove from heat. Cover to keep warm.

Finish and serve
6

Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls. Top with veggies, shrimp and sauce. Sprinkle remaining green onions over top.