Cal Smart Ginger-Honey Shrimp and Salmon
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.
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 Crustacean/Crustacé)
¾ cup
Jasmine Rice
1 unit
Carrot
1 unit
Zucchini
1 unit
Green Onion
4 tbsp
Ginger-Garlic Puree
(Contains Soy, Wheat)
1 tsp
Garlic Salt
1 unit
Honey
1 tbsp
Fish Sauce
(Contains Anchovies/Anchois)
250 g
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
Not included in your delivery
4 tsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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 veggies from heat. Season with remaining garlic salt and pepper. Transfer veggies to a plate, then cover to keep warm.Pat salmon dry with paper towels. Season with salt and pepper. Reheat the same pan. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.** Transfer to a plate. Cover to keep warm. Reuse the same pan to cook shrimp in step 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.)
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, salmon, shrimp and sauce. Sprinkle remaining green onions over top.
If you've opted to add salmon, pat dry with paper towels, then season with salt and pepper. Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.** Transfer to a plate. Cover to keep warm. Reuse the same pan to cook shrimp in step 4.
Arrange salmon on top of bowls.
