Cal Smart Ginger-Honey Shrimp
with Jasmine Rice, Carrots and Zucchini- Crustacean/Crustacé
- Sulphites
- Soy
- Wheat
- Sesame
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.
Ingredients
285 g
Shrimp
(Contains: Crustacean/Crustacé)
¾ cup
Jasmine Rice
170 g
Carrot
160 g
Sweet Bell Pepper
113 g
Shanghai Bok Choy
1 unit
Green Onion
15 g
Ginger
1 tsp
Garlic Salt
2 tbsp
Honey
1 tbsp
Cornstarch
(Contains: Sulphites)
2 tbsp
Soy Sauce
(Contains: Sulphites, Soy, Wheat)
2 tbsp
Ginger-Garlic Puree
(Contains: Soy, Wheat, Sesame)
1 tbsp
Chili-Garlic Sauce
Not included in your delivery
4 tsp
Oil*
0.06 tsp
Pepper*
0.06 tsp
Salt*
Utensils
Cooking Steps
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.
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.
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.
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.)
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.
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the dish, though some found it needed more seasoning or spice for a bolder taste.
- Ease of prep: Quick and simple to prepare, making it a great option for an easy weeknight meal.
- Suggestions: Consider adding extra vegetables like mushrooms, snap peas, or broccoli for more variety and nutrition.
- Portions: Several reviewers mentioned generous shrimp portions, while some desired more rice or vegetables.
- Sauce: The sauce received mixed reviews; some loved it, while others found it too sweet or bland.
