Sesame Jumbo Shrimp Stir-Fry

Name: Sesame Jumbo Shrimp Stir-Fry with Sriracha Bacon
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 285 g Jumbo Shrimp; 100 g Bacon Strips; ¾ cup Jasmine Rice; 2 tsp Sriracha; 9 g Sesame Seeds; 4 tbsp Sweet Chili Sauce; 113 g Carrot, julienned; 113 g Sugar Snap Peas; 1 tbsp Garlic Puree; 1 tbsp Cornstarch; 1 tbsp Soy Sauce; 1 unit(s) Chili Pepper; ¼ tsp Salt*; ½ tsp Sugar*; 0.13 tsp Pepper*; 1 tbsp Oil*

with Sriracha Bacon

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This stir-fry bowl proves it's possible to whip up a meal even more delicious than takeout at home. Stir-fried veggies, sesame shrimp and our favourite sriracha-bacon combo bring the flavour and the fire.

Ingredients: Jumbo shrimp (shrimp, sodium phosphate, salt) • Jasmine rice • Carrots • Sugar snap peas • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sriracha (chili peppers, sugars (sugar, glucose), water, salt, garlic, vegetable oil, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate) • Sesame seeds • Cornstarch • Red chili pepper.

Tags:

Quick

•Spicy

Allergens:

Shrimp

•Sesame

•Wheat

•Soy

•Sulphites

The quantities provided above are averages only.

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

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

serving amount

285 g

Jumbo Shrimp

(Contains: Shrimp)

100 g

Bacon Strips

¾ cup

Jasmine Rice

2 tsp

Sriracha

(May contain traces of: Sesame, Crustaceans, Egg, Fish, Wheat, Milk, Sulphites, Gluten, Soy, Tree nuts, Mustard)

9 g

Sesame Seeds

(Contains: Sesame)

4 tbsp

Sweet Chili Sauce

(May contain traces of: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)

113 g

Carrot, julienned

113 g

Sugar Snap Peas

1 tbsp

Garlic Puree

(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)

1 tbsp

Cornstarch

(May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)

1 tbsp

Soy Sauce

(Contains: Wheat, Soy, Sulphites May contain traces of: Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts)

1 unit(s)

Chili Pepper

Not included in your delivery

¼ tsp

Salt*

½ tsp

Sugar*

0.13 tsp

Pepper*

1 tbsp

Oil*

Nutrition Values

Calories820 kcal

Fat34 g

Saturated Fat9 g

Carbohydrate98 g

Sugar20 g

Dietary Fiber4 g

Protein33 g

Cholesterol220 mg

Sodium1950 mg

Trans Fat0 g

Potassium600 mg

Calcium150 mg

Iron4.5 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

•Parchment Paper

•Silicone Brush

•Baking Sheet

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Strainer

•Large Non-Stick Pan

Cooking Steps

PDF

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 (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt 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 (2 tbsp) oil, 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 (1 tsp) sugar and 1/4 cup (1/2 cup) water 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.