HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCal Smart Spicy Honey Shrimp
Cal Smart Spicy Honey Shrimp

Cal Smart Spicy Honey Shrimp

with Ginger Rice and Bok Choy

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Sweet and savoury meet in our honey shrimp and bok choy stir-fry. Bold soy, zesty green onions and fragrant honey lighten up this twist on a takeout favourite.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:SpicyQuickCalorie Smart (650kcal or less)Bestseller

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

Preparation Time25 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



¾ cup

Parboiled Rice

170 g


160 g

Sweet Bell Pepper

113 g

Shanghai Bok Choy

1 unit

Green Onion

15 g


1 tsp

Garlic Salt

2 tbsp


1 tbsp


2 tbsp

Soy Sauce

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

1 tbsp

Chili-Garlic Sauce

Not included in your delivery

4 tsp


0.06 tsp


0.06 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories610 kcal
Fat12 g
Saturated Fat2 g
Carbohydrate99 g
Sugar22 g
Dietary Fiber6 g
Protein28 g
Cholesterol180 mg
Sodium2450 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
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then half the ginger, half the garlic salt and rice. Cook, stirring often, until fragrant, 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, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, core, then cut pepper into 1/4-inch slices. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onion.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then carrots. Cook, stirring often, until beginning to soften, 2-3 min. Add peppers, bok choy and remaining garlic salt. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min. Remove the pan from heat. Transfer veggies to a plate, then cover to keep warm.


Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat the same pan over medium. When hot, add 2 tsp oil (dbl for 4 ppl), then shrimp and remaining ginger. Cook, stirring occasionally, until fragrant, 1-2 min. (NOTE: Shrimp will finish cooking in step 5.)


Meanwhile, whisk together honey, soy sauce, chili garlic sauce, cornstarch and 2/3 cup water (dbl for 4 ppl) in a medium bowl. Add honey mixture to the pan with shrimp. Bring to a boil. Once boiling, cook, stirring often, until sauce thickens and shrimp are cooked through, 1-2 min.**


Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls. Top with veggies, shrimp and sauce. Sprinkle remaining green onions over top.