topBanner
Sesame Shrimp Stir-Fry

Sesame Shrimp Stir-Fry

with Sriracha Bacon

20-MIN MEAL
Read more

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.

Tags:Spicy
Allergens:Crustacean/CrustacéSesame/SésameSoy/SojaSulphites/Sulfite

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
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

Parboiled Rice

2 tsp

Sriracha

1 tbsp

Sesame Seeds

(ContainsSesame/Sésame)

4 tbsp

Soy Sauce Mirin Blend

(ContainsSoy/Soja)

113 g

Carrot, julienned

113 g

Sugar Snap Peas

3 g

Garlic

1 tbsp

Honey

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

2 unit

Green Onions

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3640 kJ
Calories870 kcal
Fat33 g
Saturated Fat8 g
Carbohydrate94 g
Sugar11 g
Dietary Fiber5 g
Protein35 g
Cholesterol210 mg
Sodium2230 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Silicone Brush
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Brush over the sriracha. Bake bacon, in the top of the oven, until crispy and cooked through, 8-10 min.** When bacon is crispy, transfer to a paper towel-lined plate and set aside

2

While the bacon cooks, heat a medium pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the 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 heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

3

While the rice cooks, thinly slice the green onions. Peel, then mince the garlic. Trim the snap peas. Drain, then pat the shrimp dry with paper towels.

4

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then carrots and snap peas. Cook, stirring often until veggies have softened slightly, 2-3 min. Sprinkle the cornstarch over the veggies. Stir to coat, 1 min.

5

Add the sesame seeds, garlic, shrimp, soy-mirin, honey and 1/4 cup water (dbl for 4 ppl) to the pan. Cook, stirring often until the mixture thickens slightly and shrimp are cooked through, 3-4 min.**

6

Slice the bacon into 1/2-inch pieces. Fluff the rice with a fork. Season with salt. Divide the rice between bowls. Top with the shrimp stir-fry and bacon. Sprinkle with the green onions.