Cal Smart Szechuan Honey Shrimp
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Cal Smart Szechuan Honey Shrimp

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.

Tags:
Spicy
Quick
Calorie Smart
Allergens:
Shrimp
Soy
Sulphites
Wheat
Sesame

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

¾ cup

Jasmine Rice

170 g

Carrot

200 g

Zucchini

1 piece

Green Onion

1 tbsp

Ginger-Garlic Puree

1 tsp

Garlic Salt

1 tbsp

Honey

1 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

2 tbsp

Ginger-Garlic Puree

(Contains Soy, Sesame, Wheat)

Not included in your delivery

4 tsp

Oil*

0.13 tsp

Pepper*

0.06 tsp

Salt*

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Nutrition Values

Calories550 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate88 g
Sugar14 g
Dietary Fiber4 g
Protein27 g
Cholesterol180 mg
Sodium2720 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. 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 from heat. Set aside, still covered.

Prep
2

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.

Cook veggies
3

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.

Cook shrimp
4

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.Reheat the same pan (from step 3) 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.)

Make sauce and finish shrimp
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.)

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.