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Ginger Shrimp Stir-Fry

Ginger Shrimp Stir-Fry

with Hoisin Bacon

20-MIN MEAL
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Freshly ground ginger packs the punch for tonight's Asian-inspired shrimp stir-fry! Oh, and did we mention it's also topped with hoisin bacon... ya, we did that!

Tags:QuickEasy Clean-up
Allergens:Crustacean/CrustacéSoy/SojaSesame/SésameMustard/MoutardeSulphites/SulfiteWheat/Blé

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

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

100 g

Bacon Strips

¾ cup

Jasmine Rice

4 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

2 tbsp

Sweet Chili Sauce

2 unit

Garlic, cloves

113 g

Bok Choy, chopped

56 g

Carrot, julienned

30 g

Ginger

28 g

Crispy Shallots

(ContainsSulphites/Sulfite, Wheat/Blé)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories900 kcal
Fat37 g
Saturated Fat11 g
Carbohydrate101 g
Sugar22 g
Dietary Fiber2 g
Protein34 g
Cholesterol211 mg
Sodium1850 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Parchment Paper
Silicone Brush
Medium Pot
Measuring Cups
Measuring Spoons
Grater
Strainer
Peeler
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Arrange bacon in a single layer on a parchment-lined baking sheet. Brush bacon with half the hoisin sauce. Bake in the middle of the oven until crispy and cooked through, 10-12 min.** Transfer to a paper towel-lined plate and set aside.

2

Meanwhile, heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then rice. Cook, stirring often, until toasted, 1-2 min. Add 1 1/4 cups water (dbl for 4 ppl) and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-16 min.

3

Meanwhile, peel, then grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate garlic. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

4

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots, bok choy and ginger. Cook, stirring often, until veggies soften slightly, 3-4 min.

5

Add sweet chili sauce, garlic, shrimp, remaining hoisin sauce and 1/4 cup water (dbl for 4 ppl) to veggies. Cook, stirring often, until sauce thickens slightly and shrimp are cooked through, 3-4 min.**

6

Cut bacon into 1/2-inch pieces. Fluff rice with a fork, then season with salt. Divide rice between bowls. Top with shrimp stir-fry. Sprinkle bacon and crispy shallots over top.