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.
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.
285 g
Shrimp
(Contains Shrimp)
¾ cup
Jasmine Rice
1 unit(s)
Carrot
1 unit(s)
Zucchini
1 unit(s)
Green Onion
4 tbsp
Ginger Sauce
(Contains Soy, Wheat May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)
1 tsp
Garlic Salt
(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
1 unit(s)
Honey
1 tbsp
Fish Sauce
(Contains Anchovies May contain Wheat, Crustaceans, Mustard, Fish, Milk, Soy, Sulphites, Egg, Sesame)
250 g
Salmon Fillets, skin-on
(Contains Salmon)
4 tsp
Oil*
0.13 tsp
Pepper*
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.