Ginger Jumbo Shrimp and Rice
with Mixed Veggies and Candied Walnuts- 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
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. Ingredients: Vegetable mix (broccoli, carrots, green cabbage) • Jumbo shrimp (shrimp, sodium phosphate, salt) • Jasmine rice • Lemon • Ginger sauce (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) (soy, wheat) • Walnuts • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Cornstarch • Brown sugar (cane sugar, molasses) • Sesame seeds • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
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 May be present: Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)
18 g
Cornstarch
(May be present: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
1 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
9 g
Sesame Seeds
(Contains: Sesame May be present: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
4 g
Garlic Salt
(May be present: 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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
