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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 the punch for tonight's Asian-inspired shrimp stir-fry! Oh, and did we mention it's also topped with hoisin bacon... ya, we did that!

Tags:QuickQuick PrepEasy Clean-upSpicy
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

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories900 kcal
Fat37 g
Saturated Fat11 g
Carbohydrate93 g
Sugar18 g
Dietary Fiber3 g
Protein35 g
Cholesterol210 mg
Sodium1550 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Parchment Paper
Silicone Brush
Medium Pot
Measuring Cups
Measuring Spoons
Strainer
Peeler
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 bacon with half the hoisin sauce. Bake bacon in the top of the oven, until crispy and cooked through, 8-12 min. When bacon is crispy, transfer to a paper towel-lined plate and set aside.

2

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

3

While rice cooks, peel, then grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Trim, then halve snow peas. Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Season with salt and pepper.

4

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

5

Add sweet chili sauce, garlic, shrimp, remaining hoisin sauce and 1/4 cup water (dbl for 4 ppl) to veggies. Cook, stirring often, until sauce is slightly thickened and shrimp are cooked through, 3-4 min.

6

Cut bacon into 1/2-inch pieces. Fluff rice with a fork, then season with salt. Divide rice between bowls. Top with shrimp stir-fry. Sprinkle bacon and crispy shallots over top.