Tossing shrimp in a sweet maple soy glaze creates delicious caramelization in the pan. The crunch of snap peas balances out the fluffy jasmine rice. These quick tricks make for a super flavourful, quick stir-fry!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Soy Sauce(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)
Sugar Snap Peas
Salt and Pepper*
Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic.
Wash and dry all produce.* In a medium pot, bring 2 1/2 cups water to a boil. Meanwhile, peel then mince or grate garlic. Thinly slice green onions. Peel, then cut shallot into 1/4-inch slices. Cut stems off snap peas, if needed. Using a strainer, drain and rinse shrimp, then pat dry with paper towel.
To boiling water, add rice. Reduce heat to low. Cover and cook, until liquid is absorbed, 12-14 min.
Meanwhile, in a large bowl, whisk together maple syrup, soy sauce, cornstarch and 1/3 cup water. Add shrimp. Toss to coat and set aside.
Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil. Add garlic, snap peas and shallots. Cook, stirring occasionally, until snap peas are tender-crisp, 2-3 min.
To veggies, add shrimp and any remaining maple glaze from the bowl. Cook, stirring often, until shrimp just turns pink and sauce begins to thicken, 6-7 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**) Season with salt and pepper.
Fluff rice with a fork, then stir in half the green onions. Season with salt. Divide rice, shrimp and veggies between plates. Spoon any remaining glaze from the pan over shrimp. Sprinkle over remaining green onions.