Ginger Jumbo Shrimp and Rice
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Ginger Jumbo Shrimp and Rice

Ginger Jumbo Shrimp and Rice

with Mixed Veggies and Candied Walnuts

Get ready for a new twist on an Asian classic. Our version of honey-walnut shrimp features succulent jumbo shrimp and a creamy ginger sauce, along with crunchy, candied walnuts and a hearty blend of broccoli, cabbage and carrots.


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

Preparation Time40 minutes
Cooking Time11 minutes


serving amount

285 g

Jumbo Shrimp

(Contains Shrimp)

¾ cup

Jasmine Rice

340 g

Vegetable Mix

1 unit(s)


2 unit(s)

Green Onion

56 g

Walnuts, chopped

(Contains Walnuts)

2 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

1 tbsp

Brown Sugar

4 tbsp

Ginger Sauce

(Contains Soy, Wheat May contain Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk)

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Sesame Seeds

(Contains Sesame)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

0.13 tsp


1.5 tbsp


0.13 tsp



Nutrition Values

Calories960 kcal
Fat45 g
Saturated Fat6 g
Carbohydrate112 g
Sugar22 g
Dietary Fiber8 g
Protein34 g
Cholesterol190 mg
Sodium2080 mg
Trans Fat0.1 g
Potassium900 mg
Calcium200 mg
Iron4 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.


Medium Pot
Measuring Cups
Parchment Paper
Small Bowl
Large Non-Stick Pan
Measuring Spoons


Cook rice
  • Add half the garlic salt and 1 cup (2 cups) water to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, using a strainer, rinse rice until water runs clear.
  • Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
  • Remove from heat. Set aside, still covered.
  • Zest, then juice lemon.
  • Thinly slice green onions.
  • Cut large broccoli florets in half.
  • Combine mayo, ginger sauce, 1 tbsp (2 tbsp) lemon juice and 1/2 tsp (1 tsp) lemon zest in a small bowl.
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. On a plate, remove and discard shrimp tails.
  • Add cornstarch and remaining garlic salt in a zip top bag. Add shrimp, then toss to coat.
  • Line a plate with parchment paper.
Candy walnuts
  • Heat a large non-stick pan over medium heat.
  • When hot, add brown sugar and 1 tbsp (2 tbsp) water to the pan. Season with salt. Stir until brown sugar melts, 1 min.
  • Add walnuts. Cook, stirring often, until mixture turns into a thick, caramel-like glaze that coats walnuts, 1-2 min.
  • Remove from heat.
  • Carefully transfer mixture to the parchment paper-lined plate. Using a rubber spatula, spread walnuts into an even layer. Sprinkle with half the sesame seeds. (NOTE: Mixture will be VERY hot.)
  • Set aside to cool for 5 min.
Cook veggies
  • Carefully rinse and wipe the pan clean, then reheat over medium-high.
  • When hot, add vegetable mix and 1/4 cup (1/3 cup) water. Cook, stirring often, until veggies are tender-crisp and water is absorbed, 4-6 min. Season with salt and pepper.
  • Transfer veggies to a plate, then cover to keep warm.
Cook shrimp
  • Add 1 1/2 tbsp (3 tbsp) oil to the same pan and reduce the heat to medium. Shake off any excess coating on shrimp, then add shrimp to the pan. (NOTE: Don't overcrowd the pan; cook shrimp in 2 batches for 4 ppl, using 1 1/2 tbsp oil per batch.)
  • Cook shrimp, flipping halfway through, until golden-brown and cooked through, 2-3 min.**
  • Remove from heat.
Finish and serve
  • Add prepared sauce (from step 2) to the pan with shrimp. Stir well to coat shrimp, then season with salt and pepper.
  • Fluff rice with a fork, then stir in half the green onions.
  • Divide rice between plates. Top with veggies and shrimp.
  • Sprinkle candied walnuts, remaining sesame seeds and remaining green onions over top.