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 Shrimp)
¾ cup
Jasmine Rice
1 piece
Carrot
1 piece
Zucchini
1 piece
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 piece
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)
Not included in your delivery
4 tsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.