Cal Smart Ginger-Honey Shrimp
with Jasmine Rice, Carrots and Zucchini- Shrimp
- Soy
- Wheat
- Anchovies
- Mustard
- Sesame
- Sulphites
- Crustaceans
- Egg
- Fish
- Milk
- May contain traces of allergens
- Wheat
- Peanuts
- Soy
- Tree nuts
Sweet and savoury meet in this flavour-packed shrimp and zucchini stir-fry. Bold ginger sauce, 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.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Jasmine Rice
1 unit(s)
Carrot
1 unit(s)
Zucchini
1 unit(s)
Green Onion
4 tbsp
Ginger Sauce
(Contains: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk, May contain traces of allergens, Soy, Wheat)
1 tsp
Garlic Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
1 unit(s)
Honey
1 tbsp
Fish Sauce
(Contains: Wheat, Crustaceans, Mustard, Fish, Milk, Soy, Sulphites, Egg, Sesame, May contain traces of allergens, Anchovies)
Not included in your delivery
0.13 tsp
Pepper*
4 tsp
Oil*
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- Add rice and half the garlic salt to the boiling water. Return to a boil, then 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.
- 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 onions.
- Whisk together honey, fish sauce, ginger sauce and 1/4 cup (1/2 cup) water in a medium bowl.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 2 tsp (4 tsp) oil, then carrots and zucchini.
- Cook, stirring occasionally, until veggies are tender-crisp, 5-7 min. (TIP: If veggies are browning too quickly, reduce heat to medium.)
- Remove from heat. Season with remaining garlic salt and pepper.
- 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 pepper.
- Reheat the same pan (from step 3) over medium.
- When the pan is hot, add 2 tsp (4 tsp) oil, then shrimp.
- Cook, stirring occasionally, until shrimp begin to turn pink, 1 min. (NOTE: Shrimp will finish cooking in step 5.)
- Add sauce mixture to the same pan.
- Cook, stirring often, until sauce thickens slightly and shrimp is cooked through, 1-2 min.** (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)
- Remove from heat. Cover to keep warm.
- 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.
