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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Jumbo Shrimp
(Contains: Shrimp)
¾ cup
Jasmine Rice
340 g
Vegetable Mix
1 unit(s)
Lemon
2 unit(s)
Green Onion
56 g
Walnuts, chopped
(Contains: Walnuts)
2 tbsp
Cornstarch
(Contains: Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk, May contain traces of allergens)
1 tbsp
Brown Sugar
4 tbsp
Ginger Sauce
(Contains: Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish, Milk, May contain traces of allergens, Soy, Wheat)
2 tbsp
Mayonnaise
(Contains: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy, May contain traces of allergens, Egg, Mustard)
1 tbsp
Sesame Seeds
(Contains: Sesame)
1 tsp
Garlic Salt
(Contains: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, May contain traces of allergens)
Not included in your delivery
0.13 tsp
Pepper*
1.5 tbsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
