Caramelized Ginger Double Shrimp
with Shallot Rice and Veggie Stir-Fry
Aromatic crispy shallot-laced jasmine rice makes the perfect base for this caramelized shrimp dish. Bolstered by umami-dense fish sauce and sweet brown sugar, this quick dinner is loaded with balanced flavour and wholesomeness.
Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.
Ingredients: Shrimp • Jasmine rice • Bok choy • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Snow peas • Carrots • Ginger • Green onion • Fish sauce (water, rice vinegar, salt, sugar, fish sauce powder (anchovies, maltodextrin), lime juice from concentrate, anchovies, disodium inosinate and guanylate, seasoning, yeast extract, xanthan gum, lactic acid, caramel, potassium sorbate, sodium benzoate) (anchovies) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Brown sugar (cane sugar, molasses).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Shrimp
(Contains: Shrimp)
¾ cup
Jasmine Rice
56 g
Snow Peas
56 g
Carrot, julienned
1 unit(s)
Shanghai Bok Choy
30 g
Ginger
2 unit(s)
Green Onion
2 tbsp
Fish Sauce
(Contains: Anchovies May contain: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
1 tbsp
Brown Sugar
(May contain: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
28 g
Crispy Shallots
(Contains: Wheat May contain: Gluten)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, add 1 1/4 cup ( 2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, half the vegetarian oyster sauce and 1 tbsp (2 tbsp) butter, then reduce heat to medium-low.
- Cover and cook for 12-14 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- While the rice cooks, peel, then mince or grate ginger.
- Thinly slice green onions.
- Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas, bok choy and carrots. Cook for 2-3 min, stirring often, until veggies are tender-crisp.
- Add remaining vegetarian oyster sauce. Stir to coat. Transfer to a plate and cover to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then shrimp and ginger. Cook for 1-2 min, stirring often, until shrimp start to turn pink.
- Add brown sugar, fish sauce and 1 tbsp (2 tbsp) butter. Cook for 2-3 min, stirring often, until shrimp are lightly glazed and cooked through.**
- Fluff rice with fork, then stir in half the crispy shallots.
- Divide rice between plates.
- Top with veggies, then shrimp.
- Spoon any remaining sauce from the pan over top.
- Sprinkle green onions and remaining crispy shallots over top.
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.