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Cal Smart Honey Shrimp and Veggies
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Cal Smart Honey Shrimp and Veggies

Cal Smart Honey Shrimp and Veggies

with Garlic Rice

Sweet and savoury meet in our honey shrimp and bok choy stir-fry. Bold soy, zesty green onions and sweet honey lighten up this swap on takeout.

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

Tags:
Quick
Easy Clean-up
Calorie Smart
Allergens:
Crustacean/Crustacé
Sulphites
Soy
Wheat

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 Crustacean/Crustacé)

¾ cup

Parboiled Rice

113 g

Shanghai Bok Choy

1 unit

Green Onion

1 tsp

Garlic Salt

2 tbsp

Honey

1 tbsp

Cornstarch

(Contains Sulphites)

2 tbsp

Soy Sauce

(Contains Soy, Wheat)

160 g

Sweet Bell Pepper

Not included in your delivery

4 tsp

Oil*

0.06 tsp

Pepper*

0.06 tsp

Salt*

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Nutrition Values

Calories560 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate88 g
Sugar4 g
Dietary Fiber4 g
Protein28 g
Cholesterol180 mg
Sodium2390 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
Measuring Cups
Measuring Spoons
Whisk
Medium Bowl
Large Non-Stick Pan
Paper Towel
Strainer

Instructions

Cook rice
1

Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tsp oil (dbl for 4 ppl), then rice and half the garlic salt. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Prep
2

Core, then cut pepper into 1/4-inch strips. Cut bok choy into 1-inch pieces. Thinly slice green onions. Whisk together honey, soy sauce, cornstarch and 2/3 cup water (dbl for 4 ppl) in a medium bowl.

Cook veggies
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then peppers, bok choy and remaining garlic salt. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Remove the pan from heat. Transfer to a plate and cover to keep warm.

Cook shrimp
4

Drain and rinse shrimp using a strainer, then pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium. When hot, add 2 tsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.

Make sauce
5

Add honey mixture from the medium bowl to the pan with shrimp. Bring to a boil. Once boiling, cook, stirring often, until sauce thickens and shrimp is cooked through, 1-2 min.**

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 from the pan. Sprinkle remaining green onions over top.

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