Smart Ginger-Hoisin Shrimp
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Smart Ginger-Hoisin Shrimp

Smart Ginger-Hoisin Shrimp

with Super Crunch Salad and Peanut-Lime Dressing

Known as the Asian BBQ sauce, hoisin sauce pulls double duty in this recipe to bring subtle sweetness to both sauteed shrimp and peanut-lime dressing! This salad is equal parts exciting and delicious!

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.

Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:
Quick
•Calorie Smart
•Carb Smart
•New
Allergens:
Shrimp
•Mustard
•Sesame
•Soy
•Peanuts
•Wheat
•Sulphites

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

Preparation Time25 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

113 g

Spring Mix

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Mini Cucumber

56 g

Carrot, julienned

1 unit(s)

Lime

2 unit(s)

Green Onion

4 tbsp

Hoisin Sauce

(Contains Mustard, Sesame, Soy May contain Sulphites, Crustaceans, Egg, Fish, Milk)

1 unit(s)

Peanut Butter

(Contains Peanuts)

28 g

Crispy Shallots

(Contains Wheat)

1 tbsp

Moo Shu Spice Blend

(Contains Soy, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)

2 tbsp

Seasoned Rice Vinegar

(May contain Milk, Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish)

Not included in your delivery

1 tbsp

Oil*

2 tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories470 kcal
Fat20 g
Saturated Fat6 g
Carbohydrate47 g
Sugar27 g
Dietary Fiber5 g
Protein26 g
Cholesterol180 mg
Sodium2060 mg
Trans Fat0 g
Potassium800 mg
Calcium150 mg
Iron2.5 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

•Small pot
•Large Bowl
•Small Bowl
•Measuring Spoons
•Measuring Cups
•Zester
•Whisk
•Strainer
•Large Non-Stick Pan
•Paper Towel

Instructions

Pickle carrots
1
  • Add carrots, vinegar, 1 tbsp (2 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. 
  • Transfer carrots, including liquid, to a large bowl. Set aside in the fridge to cool.
  • Add peanut butter packets and 1 cup warm water (same for 4 ppl) to a small bowl to soften.
Prep
2
  • Zest, then juice lime.
  • Thinly slice cucumber.
  • Core, then thinly slice pepper.
  • Thinly slice green onions, keeping whites and greens separate.
Make peanut-lime dressing
3
  • Remove peanut butter from bowl and discard water.
  • Add peanut butter, half the hoisin sauce, 1 tbsp (2 tbsp) lime juice, and 1/2 tbsp (1 tbsp) oil to the same bowl. Season with salt and pepper. Whisk until smooth.
Cook shrimp
4
  • Using a strainer, drain and rinse shrimp, then pat dry with paper towels. 
  • Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp, green onion whites and Moo Shu Spice Blend. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
  • Remove from heat. Add lime zest and remaining hoisin sauce. Season with salt and pepper. Stir to mix.
Finish and serve
5
  • Strain and discard all pickling liquid from carrots. Add peppers, spring mix, cucumbers and peanut-lime dressing to carrots. Toss to coat.
  • Divide salad between plates.
  • Top with shrimp.
  • Sprinkle crispy shallots and remaining green onions over top.