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Cal Smart Spicy Honey Shrimp
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Cal Smart Spicy Honey Shrimp

Cal Smart Spicy Honey Shrimp

with Ginger Rice and Bok Choy

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:
Spicy
Quick
Calorie Smart
Bestseller
Allergens:
Shrimp/Crevettes
Soy
Sulphites
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 Shrimp/Crevettes)

¾ cup

Parboiled Rice

170 g

Carrot

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

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp

Chili-Garlic Sauce

Not included in your delivery

4 tsp

Oil*

0.06 tsp

Pepper*

0.06 tsp

Salt*

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Nutrition Values

Calories610 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate99 g
Sugar22 g
Dietary Fiber6 g
Protein28 g
Cholesterol180 mg
Sodium2450 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
Peeler
Large Non-Stick Pan
Paper Towel
Strainer
Whisk
Medium Bowl

Instructions

Make ginger rice
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.

Prep
2

Meanwhile, core, then cut pepper into 1/4-inch slices. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onion.

Cook veggies
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then carrots. Cook, stirring often, until beginning to soften, 2-3 min. Add 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.

Cook shrimp
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.)

Make sauce and finish shrimp
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.**

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. Sprinkle remaining green onions over top.

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