One-Pot Ginger Sesame Shrimp
with Peppers, Edamame and Ginger Sauce- Shrimp
- Wheat
- Soy
- Sesame
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Sweet bell pepper • Basmati rice • Sweet soy sauce (soy, wheat) (invert sugar, soy sauce (water, soybeans, wheat, salt), water, modified corn starch, salt, apple cider vinegar, caramel colour, xanthan gum, potassium sorbate) • Edamame (soy) • Ginger garlic puree (garlic, water, ginger, soybean oil, spices, citric acid, xanthan gum, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Rice vinegar (rice vinegar, sugar, salt) • Asian sesame spice blend (sesame) (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) • Green onion.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Basmati Rice
(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
60 mL
Kecap Manis
(Contains: Wheat, Soy)
56 g
Edamame
(Contains: Soy)
2 unit(s)
Green Onion
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
11 g
Asian Sesame Blend
(Contains: Sesame May be present: Wheat, Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
½ tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
1 unit(s)
Sweet Bell Pepper
Not included in your delivery
1 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- Core, then cut pepper into 1/4-inch pieces.
- Thinly slice green onions, keeping white and green parts separate.
- Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with half the Asian Sesame Blend, salt and pepper.
- Heat a medium pot (use large pot for 4 servings) over medium-high.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, rice, green onion whites and peppers. Cook for 1 min, stirring often, until fragrant.
- Add 1 1/3 cups (2 2/3 cups) water, remaining Asian Sesame Blend and 1/8 tsp (1/4 tsp) salt. Stir to combine. Bring to a boil over high.
- Once boiling, reduce heat to low. Cover and cook for 7 min.
- After 7 min, remove lid and add shrimp and edamame to the pot. Stir to combine. Cover and cook for 6-7 min, until rice is tender, water is absorbed and shrimp is cooked through.**
- Remove from heat. Set aside, still covered for 5 min.
- To a small bowl, add sweet soy sauce, ginger garlic puree and half the vinegar. Stir to combine. Season with salt and pepper.
- Fluff rice with a fork.
- Divide rice and shrimp mixture between bowls.
- Drizzle sauce over top.
- Sprinkle remaining green onions and crispy shallots over top.
If you've opted to get shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season and cook in the same way the recipe instructs you to season and cook salmon.
