HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSesame Shrimp Stir Fry
Sesame Shrimp Stir-Fry

Sesame Shrimp Stir-Fry

with Sriracha Bacon

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This stir-fry bowl proves that it's possible to whip up takeout-worthy goodness at home! Stir-fried veggies, sesame shrimp and our favourite sriracha-bacon combo bring the flavour and the fire.


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

Preparation Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



100 g

Bacon Strips

¾ cup

Jasmine Rice

2 tsp


1 tbsp

Sesame Seeds


4 tbsp

Sweet Chili Sauce

113 g

Carrot, julienned

113 g

Sugar Snap Peas

1 tbsp

Garlic Puree

1 tbsp


1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 unit

Red Chili Pepper

Not included in your delivery

1 tbsp


¼ tsp


½ tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories820 kcal
Fat28 g
Saturated Fat7 g
Carbohydrate100 g
Sugar22 g
Dietary Fiber3 g
Protein35 g
Cholesterol216 mg
Sodium2280 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Parchment Paper
Silicone Brush
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium, 1/2 tsp spicy and 1 tsp extra-spicy! Arrange bacon strips in a single layer on a parchment-lined baking sheet. Brush with sriracha. Bake bacon in the middle of the oven until crispy and cooked through, 8-12 min.** When bacon is crispy, transfer to a paper towel-lined plate and set aside.


Meanwhile, add 1 1/4 cups 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.


Trim snap peas. Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis!) Using a strainer, drain and rinse shrimp, then pat dry with paper towels.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots, snap peas and 1/8 tsp chilis. (NOTE: Reference heat guide.) Cook, stirring often, until veggies soften slightly, 2-3 min. Season with salt and pepper. Sprinkle cornstarch over veggies. Cook, stirring constantly, until veggies are coated, 1 min.


Add sesame seeds, garlic puree, shrimp, soy sauce, sweet chili sauce, 1/2 tsp sugar and 1/4 cup water (dbl both for 4 ppl) to the pan with veggies. Cook, stirring often, until mixture thickens slightly and shrimp are cooked through, 3-4 min.** Season with salt and pepper, to taste.


Slice bacon into 1/2-inch pieces. Fluff rice with a fork, then season with salt. Divide rice between bowls. Top with shrimp stir-fry and bacon.