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Cal Smart Spicy Honey Shrimp

Cal Smart Spicy Honey Shrimp

with Ginger Rice, Carrots and Broccoli

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Sweet and savoury meet in our honey shrimp and broccoli 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
Allergens:Shrimp/CrevettesSoyGlutenSulphites

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

(ContainsShrimp/Crevettes)

¾ cup

Jasmine Rice

170 g

Carrot

227 g

Broccoli, florets

1 unit

Green Onion

1 tbsp

Ginger-Garlic Puree

1 tsp

Garlic Salt

2 tbsp

Honey

1 tbsp

Cornstarch

2 tbsp

Soy Sauce

(ContainsSoy, Gluten, Sulphites)

1 tbsp

Chili-Garlic Sauce

Not included in your delivery

4 tsp

Oil*

0.13 tsp

Pepper*

0.06 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories600 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate102 g
Sugar19 g
Dietary Fiber5 g
Protein29 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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Peeler
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. Heat a medium pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then rice, 1/2 tbsp ginger-garlic puree (dbl for 4 ppl) 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. 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, peel, then cut carrot into 1/8-inch rounds. Cut broccoli into bite-sized 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 carrots, broccoli and 1/4 cup water (dbl for 4 ppl). Season with remaining garlic salt and pepper. Cook, stirring occasionally, until water is absorbed and veggies are tender-crisp, 5-6 min. Remove 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. Reheat the same pan over medium. When hot, add 2 tsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until starting to turn pink, 1-2 min. (NOTE: Shrimp will finish cooking in step 5.)

5

Meanwhile, whisk together honey, soy sauce, chili garlic sauce, cornstarch, 1/2 tbsp ginger-garlic puree and 2/3 cup water (dbl both 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.