Garlic Shrimp Stir-Fry
with Carrots, Green Beans and Green Onion Rice
When the Asian stir-fry cravings hit, put down that take-out menu and reach for this stunner of a recipe! Packed full of flavour, you're going to absolutely love being able to make this classic combination at home yourself.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
570 g
Shrimp
(Contains Crustacean/Crustacé)
1.5 cup
Jasmine Rice
170 g
Green Beans
113 g
Carrot, julienned
1 unit
Lime
4 unit
Green Onion
9 g
Garlic
6 tbsp
Oyster-Soy Sauce
(Contains Crustaceans, Soy, Sulphites, Gluten)
1 tbsp
Cornstarch
(Contains Sulphites)
Not included in your delivery
2.5 tbsp
Oil*
2
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.* Cut stems off green beans, if needed, then cut in half. Zest, then juice half the lime. Cut remaining lime into wedges. Thinly slice green onions. Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towel. Season with salt and pepper.
Heat a medium pot over medium heat. When pot is hot, add 1/2 tbsp oil, then half the green onions. Cook, stirring often, until softened, 1-2 min. Add rice and 2 1/2 cups water. Stir together. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cook, still covered, until rice is tender and liquid has been absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil, then green beans and carrots. Season with salt and pepper. Cook, stirring occasionally, until beans are tender-crisp, 4-5 min. Meanwhile, in a small bowl, whisk together cornstarch and 1 1/2 cup cold water. Whisk in oyster-soy sauce, half the lime zest and 1 tbsp lime juice into cornstarch mixture. Set aside.
When veggies are done, transfer to a plate. Set aside. Using the same pan, add another 1/2 tbsp oil, then half the shrimp and half the garlic. Cook, stirring often, until shrimp just turns pink, 1-2 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**) Transfer to another plate and set aside. Repeat with another 1/2 tbsp oil, remaining shrimp and remaining garlic.
When remaining shrimp is done, return shrimp, including any juices from plate, and veggies to the pan. Add cornstarch mixture. Cook, stirring together, until everything is coated and warmed through, 1-2 min.
Fluff rice with a fork, then stir in remaining green onions and remaining lime zest. Season with salt. Divide rice between plates and top with garlic shrimp stir-fry. Squeeze over a lime wedge, if desired.
