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Ginger Jumbo Shrimp and Rice

Ginger Jumbo Shrimp and Rice

with Mixed Veggies and Candied Walnuts
4.0(356)
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Calories
: 
940 kcal
Protein
: 
34g protein
Preparation Time
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Shrimp
  • Walnuts
  • Soy
  • Wheat
  • Egg
  • Mustard
  • Sesame
  • Sulphites
  • Egg
  • Gluten
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Soy
  • May contain traces of allergens
  • Fish
  • Triticale
  • Crustaceans
  • Wheat
  • Tree nuts
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
serving amount

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 May contain traces of: Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)

18 g

Cornstarch

(May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)

1 tbsp

Brown Sugar

(May contain traces of: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)

4 tbsp

Ginger Sauce

(Contains: Soy, Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

9 g

Sesame Seeds

(Contains: Sesame May contain traces of: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)

4 g

Garlic Salt

(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

0.13 tsp

Pepper*

1.5 tbsp

Oil*

0.13 tsp

Salt*

Calories940 kcal
Fat55 g
Saturated Fat5 g
Carbohydrate108 g
Sugar20 g
Dietary Fiber8 g
Protein34 g
Cholesterol195 mg
Sodium1740 mg
Trans Fat0.1 g
Potassium950 mg
Calcium200 mg
Iron4.5 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.
•Strainer
•Medium Pot
•Measuring Cups
•Parchment Paper
•Zester
•Small Bowl
•Measuring Spoons
•Spatula
•Large Non-Stick Pan

Cooking Steps

PDF
Cook rice
1
  • Before starting, wash and dry all produce.
  • To a medium pot, add 1 cup (2 cups) water and half the garlic salt. Cover and bring to a boil over high. 
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
  • Remove from heat. Set aside, still covered.
Prep
2
  • Zest, then juice lemon.
  • Thinly slice green onions.
  • Cut large broccoli florets in half.
  • In a small bowl, combine mayo, ginger sauce, 1 tbsp (2 tbsp) lemon juice and 1/2 tsp (1 tsp) lemon zest.
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. On a plate, remove and discard shrimp tails.
  • In a zip-top bag, add cornstarch and remaining garlic salt. Add shrimp, then toss to coat.
  • Line a plate with parchment paper.
Candy walnuts
3
  • Heat a large non-stick pan over medium.
  • When hot, add brown sugar and 1 tbsp (2 tbsp) water. Season with salt. Stir until brown sugar melts, 1 min. 
  • Add walnuts. Cook for 1-2 min, stirring often, until mixture turns into a thick, caramel-like glaze that coats walnuts.
  • Remove from heat.
  • To the parchment-lined plate, carefully transfer mixture. 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
4
  • 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 for 4-6 min, stirring often, until veggies are tender-crisp and water is absorbed. Season with salt and pepper.
  • Transfer veggies to a plate, then cover to keep warm.
Cook shrimp
5
  • To the same pan, add 1 1/2 tbsp (3 tbsp) oil and reduce 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 servings, using 1 1/2 tbsp oil per batch.) 
  • Cook shrimp for 2-3 min, flipping halfway through, until golden and cooked through.**
  • Remove from heat.
Finish and serve
6
  • 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.

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