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Kung-Pao Jumbo Shrimp Stir-Fry
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Kung-Pao Jumbo Shrimp Stir-Fry

Kung-Pao Jumbo Shrimp Stir-Fry

with Peanuts and Ginger Rice

Speedy, spicy stir-fry! Golden, stir-fried jumbo shrimp are succulent and sweet. Crunchy golden peanuts will remind you of the takeout classic!

Tags:
Spicy
New
Allergens:
Shrimp/Crevettes
Wheat
Soy
Sulphites
Peanuts

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Jumbo Shrimp

(Contains Shrimp/Crevettes)

¾ cup

Jasmine Rice

113 g

Sugar Snap Peas

1 unit

Green Bell Pepper

3 unit

Celery

2 unit

Green Onion

30 g

Ginger

2 unit

Garlic, cloves

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

4 tbsp

Sweet Chili Sauce

28 g

Peanuts, chopped

(Contains Peanuts)

Not included in your delivery

2.5 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories750 kcal
Fat26 g
Saturated Fat3.5 g
Carbohydrate102 g
Sugar22 g
Dietary Fiber6 g
Protein32 g
Cholesterol192 mg
Sodium2330 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.

Utensils

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

Instructions

Cook ginger rice
1

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

Prep
2

Meanwhile, core, then cut pepper into 1/2-inch pieces.Cut celery crosswise into 1/4-inch slices. Trim snap peas.Thinly slice green onions. Peel, then mince or grate garlic. Combine soy sauce, sweet chili sauce and 1/3 cup (2/3 cup) water in a medium bowl.

Toast peanuts and stir-fry veggies
3

Heat a large non-stick pan over medium-high heat. Add peanuts to dry pan. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. Add 1/2 tbsp (1 tbsp) oil to the same pan, then peppers, snap peas and celery. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 4-5 min. Remove from heat, then transfer to another plate.

Stir-fry shrimp
4

While veggies cook, Using a strainer, drain and rinse shrimp. Pat dry with paper towels. If desired, remove and discard tails. Transfer to a plate. Season with pepper. Sprinkle half the Cream Sauce Spice Blend over shrimp, then toss to coat. Reheat the same pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook until golden and shrimp just turn pink, 1-3 min per side.** Using a slotted spoon, transfer to a plate. Cover to keep warm.

Assemble stir-fry
5

Add 1/2 tbsp (1 tbsp) oil, then garlic and remaining ginger to the same pan. Cook, stirring often, until fragrant, 30 sec. Sprinkle remaining Cream Sauce Spice Blend over top, then stir to combine. Add sauce mixture in the medium bowl. Bring to a gentle boil. Cook, stirring often, until sauce thickens slightly, 1-3 min. Add veggies to the pan with sauce. Cook, stirring often, until warmed through, 1 min. Remove from heat. Cover to keep warm.

Finish and serve
6

Fluff rice with a fork. Stir in half the green onions.Divide rice between plates. Top with veggies, sauce and shrimp. Sprinkle peanuts and remaining green onions over top.