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Ginger Shrimp Stir-fry

Ginger Shrimp Stir-fry

with Hoisin Bacon

20-MIN MEAL
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Freshly ground ginger packs a punch in tonight's Asian inspired shrimp stir-fry! Oh, and did we mention it's also topped with hoisin bacon? Tonight's dinner is a flavour bomb in a bowl!

Allergens:Crustacean/CrustacéSoy/SojaSesame/SésameMustard/MoutardeWheat/Blé

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

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

100 g

Bacon Strips

¾ cup

Jasmine Rice

2 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

2 tbsp

Sweet Chili Sauce

6 g

Garlic

113 g

Snow Peas

56 g

Carrot, julienned

30 g

Ginger

28 g

Crispy Shallots

(ContainsWheat/Blé)

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3807 kJ
Calories910 kcal
Fat38 g
Saturated Fat10 g
Carbohydrate96 g
Sugar17 g
Dietary Fiber4 g
Protein35 g
Cholesterol210 mg
Sodium1660 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Parchment Paper
Silicone Brush
Medium Pot
Measuring Cups
Measuring Spoons
Strainer
Zester
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Arrange bacon strips in a single layer on a parchment-lined baking sheet. Brush over half the hoisin sauce. Bake bacon, in the top of the oven, until crispy and cooked through, 8-10 min.** When bacon is crispy, transfer to a paper towel-lined plate and set aside

2

While the bacon cooks, heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the rice. Cook, stirring often, until toasted, 1-2 min. Add 1/4 tsp salt and 1 1/4 cups water (dbl both for 4 ppl) and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

3

While the rice cooks, peel, then grate 1/2 tbsp ginger (dbl for 4 ppl). Peel, then mince the garlic. Trim the snow peas, then cut in half. Drain, then pat the shrimp dry with paper towels.

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots, snow peas, garlic and ginger. Cook, stirring often, until veggies have softened slightly, 3-4 min.

5

Add the sweet chili sauce, shrimp, remaining hoisin sauce and 1/4 cup water (dbl for 4 ppl) to the pan. Cook, stirring often until the mixture thickens slightly and shrimp are cooked through, 3-4 min.**

6

Slice the bacon into 1/2-inch pieces. Fluff the rice with a fork. Season with salt. Divide the rice between bowls. Top with the shrimp stir fry and hoisin bacon. Sprinkle the crispy shallots over top.