Hoisin-Glazed Shrimp
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Hoisin-Glazed Shrimp

Hoisin-Glazed Shrimp

with Stir-Fried Veggies on Garlic Rice

Flavourful hoisin and sweet chili sauce make a luscious glaze for shrimp in this easy weeknight wonder! To balance out the plate: a pile of bright and tender-crisp veggies for added texture and freshness!

Family Friendly

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

Preparation Time30 minutes
Cooking Time


serving amount

285 g


(Contains Crustacean/Crustacé)

¾ cup

Jasmine Rice

113 g

Sugar Snap Peas

227 g

Bok Choy, chopped

2 unit

Green Onion

2 unit

Garlic, cloves

4 tbsp

Hoisin Sauce

(Contains Soy, Sesame, Mustard)

2 tbsp

Soy Sauce

(Contains Soy, Wheat)

2 tbsp

Sweet Chili Sauce

1 tbsp


(Contains Sulphites)

Not included in your delivery

1.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories630 kcal
Fat13 g
Saturated Fat2 g
Carbohydrate96 g
Sugar22 g
Dietary Fiber4 g
Protein30 g
Cholesterol180 mg
Sodium2410 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Paper Towel
Medium Bowl


Cook garlic rice

Before starting, wash and dry all produce. Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


While rice cooks, trim, then halve snap peas. Thinly slice green onions.

Stir-fry veggies

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas and remaining garlic. Cook, stirring often, until fragrant, 1-2 min. Add bok choy. Cook, stirring often, until tender-crisp, 2-3 min. Season with salt and pepper. Remove pan from the heat, then transfer veggies to a large bowl.

Stir-fry shrimp

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer to the bowl with veggies.

Make sauce

While shrimp cook, whisk together hoisin sauce, soy sauce, sweet chili sauce, cornstarch and 3/4 cups water (dbl for 4 ppl) in a medium bowl. When shrimp is done, heat the same pan over medium. When hot, add hoisin mixture and cook, stirring often, until sauce thickens slightly, 2-3 min. Add veggies and shrimp, then toss to coat. Cook until warmed through, 2-3 min.

Finish and serve

Fluff rice with a fork. Season with salt, then stir in half the green onions. Divide rice between plates. Top with shrimp, veggies and sauce from the pan. Sprinkle remaining green onions over top.

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