Cal Smart Szechuan Honey Shrimp
with Ginger Rice, Carrots and Zucchini
Sweet and savoury meet in our honey shrimp and zucchini 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Soy, Sulphites, Wheat)
(Contains Soy, Sesame, Wheat)
Not included in your delivery
Before starting, wash and dry all produce. Heat a medium pot over medium-high heat.When hot, add 1 tsp (2 tsp) oil, then rice, 1/2 tbsp (1 tbsp) ginger-garlic puree and half the garlic salt. Cook, stirring often, until fragrant, 1-2 min.Add 1 1/4 cups (2 1/2 cups) water 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.
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 onion.
Heat a large non-stick pan over medium-high heat.When hot, add 1 tsp (2 tsp) oil, then carrots and zucchini. Season with remaining garlic salt and pepper. Cook, stirring occasionally, until veggies are tender-crisp, 5-6 min. (TIP: If veggies are browning too quickly, reduce heat to medium.)Remove from heat. Transfer veggies to a plate, then cover to keep warm.
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 (4 tsp) oil, then shrimp. Cook, stirring occasionally, until starting to turn pink, 1-2 min. (NOTE: Shrimp will finish cooking in step 5.)
Meanwhile, whisk together honey, soy sauce, Szechuan sauce, 1/2 tbsp (1 tbsp) ginger-garlic puree and 1/3 cup (2/3 cup) water in a medium bowl.Add sauce mixture to the pan with shrimp. Bring to a boil.Once boiling, cook, stirring often, until sauce thickens and shrimp are cooked through, 2-3 min.** (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)
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.