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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/SésameSoy/SojaWheat/BléSulphites/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

Jasmine 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 tbsp

Garlic Puree

1 tbsp

Cornstarch

1 tbsp

Soy Sauce

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

1 unit

Red Chili Pepper

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

½ tsp

Sugar*

0.13 tsp

Pepper*

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
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. 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.

2

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.

3

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.

4

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.

5

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.

6

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.