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Sesame Shrimp Stir-Fry

Sesame Shrimp Stir-Fry

with Sriracha Bacon

20-MIN MEAL
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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.

Tags:SpicyQuick
Allergens:Crustacean/CrustacéSesame/SésameSulphites/SulfiteSoy/SojaWheat/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 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

Sweet Chili Sauce

113 g

Carrot, julienned

113 g

Sugar Snap Peas

1 unit

Garlic, cloves

1 tbsp

Honey

1 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

2 unit

Green Onions

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

Not included in your delivery

2 tbsp

Oil*

0.06 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories900 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate104 g
Sugar21 g
Dietary Fiber6 g
Protein36 g
Cholesterol210 mg
Sodium2000 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Parchment Paper
Silicone Brush
Medium Pot
Measuring Cups
Measuring Spoons
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Arrange bacon strips in a single layer on a parchment-lined baking sheet. Brush over 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 bacon cooks, Bring 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a boil in a covered medium pot. Add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.

3

While rice cooks, thinly slice green onions. Peel, then mince or grate garlic. Trim snap peas. Drain, then pat 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 cornstarch over veggies. Stir until veggies are coated, 1 min.

5

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

6

Slice bacon into 1/2-inch pieces. Fluff rice with a fork, then stir in half the green onions and season with salt. Divide rice between bowls. Top with shrimp stir-fry and bacon. Sprinkle remaining green onions over top.