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Cal Smart Spicy Honey Shrimp

Cal Smart Spicy Honey Shrimp

with Ginger Rice, Peppers and Bok Choy

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Sweet and savoury meet in our honey shrimp and bok choy stir-fry. Bold soy, 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.

Tags:SpicyQuickCalorie Smart (650kcal or less)
Allergens:Crustacean/CrustacéSulphites/SulfiteSoy/SojaWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

¾ cup

Parboiled Rice

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

(ContainsSulphites/Sulfite)

2 tbsp

Soy Sauce

(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)

1 tbsp

Chili-Garlic Sauce

Not included in your delivery

4 tsp

Oil*

0.06 tsp

Pepper*

0.06 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories570 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate90 g
Sugar6 g
Dietary Fiber4 g
Protein27 g
Cholesterol180 mg
Sodium2310 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Strainer
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then half the ginger, half the garlic salt and rice. 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. 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.

2

Meanwhile, core, then cut pepper into 1/4-inch slices.. Cut bok choy into 1-inch pieces. Thinly slice green onion.

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 veggies to a plate, then cover to keep warm.

4

Using a strainer, drain and rinse shrimp, 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 and remaining ginger. Cook, stirring occasionally, until fragrant, 1-2 min. (NOTE: Shrimp will finish cooking in step 5.)

5

Meanwhile, whisk together honey, soy sauce, chili garlic sauce, cornstarch and 2/3 cup water (dbl for 4 ppl) in a medium bowl. Add honey mixture to the pan with shrimp. Bring to a boil. Once boiling, cook, stirring often, until sauce thickens and shrimp are cooked through, 1-2 min.**

6

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.