Quick Sesame-Teriyaki Shrimp Stir-Fry
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Quick Sesame-Teriyaki Shrimp Stir-Fry

Quick Sesame-Teriyaki Shrimp Stir-Fry

with Bok Choy and Jasmine Rice

This low-prep dinner packs in big flavour hits with teriyaki sauce, ginger and sesame. Throw some rice on, get the shrimp in a pan and dinner will on the table before you know it!

Tags:
Quick
Family Friendly
Allergens:
Shrimp
Sesame
Soy
Sulphites
Wheat

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

1 tbsp

Cornstarch

1 tbsp

Sesame Oil

(Contains Sesame)

56 g

Carrot, julienned

226 g

Shanghai Bok Choy

4 tbsp

Teriyaki Sauce

(Contains Soy, Sulphites, Wheat)

¾ cup

Jasmine Rice

2 tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

30 g

Ginger

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories590 kcal
Fat10 g
Saturated Fat1 g
Carbohydrate89 g
Sugar10 g
Dietary Fiber2 g
Protein27 g
Cholesterol180 mg
Sodium2550 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
Paper Towel
Strainer
Whisk
Small Bowl
Large Non-Stick Pan

Instructions

Cook rice
1

Before starting, wash and dry all produce. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then 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.

Prep
2

Meanwhile, peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Whisk together cornstarch and 1/3 cup water (3/4 cup for 4 ppl) in a small bowl. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Cook shrimp
3

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-4 min.** Transfer to a plate.

Cook stir-fry
4

Add sesame oil to the same pan, then ginger. Cook, stirring often, until fragrant, 1 min. Add carrots and bok choy. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper. Add teriyaki sauce, cornstarch mixture and soy sauce. Cook, stirring often, until sauce thickens slightly and coats veggies, 1-2 min. Remove the pan from heat, then stir in shrimp.

Finish and serve
5

Fluff rice with a fork. Divide rice between bowls. Top with shrimp stir-fry.

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