Sweet Chili-Lime Shrimp

Sweet Chili-Lime Shrimp

with Ginger-Green Onion Rice and Snow Peas

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Tossing shrimp in a sweet hoisin glaze creates delicious caramelization in the pan. By stirring a bit of ginger and green onion into the rice, we're infusing it with fragrant aromatics. These quick tricks make for a super flavourful 30-minute stir-fry!


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



¾ cup

Jasmine Rice

30 g


2 unit

Green Onions

6 g


3 tbsp

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

1 tbsp

Sweet Chili Sauce

1 unit


227 g

Snow Peas

170 g


Not included in your delivery

1.5 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories700 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate102 g
Sugar18 g
Dietary Fiber6 g
Protein40 g
Cholesterol217 mg
Sodium791 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Medium Pot
Measuring Spoons
Measuring Cups
Paper Towel
Medium Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Peel ginger using a spoon’s edge — you'll be able to maneuver around the knobbly bits more easily!

Wash and dry all produce.* Thinly slice green onions, keep white and green parts separate. Peel, then mince or grate garlic. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Heat a medium pot over medium heat, when the pot is hot, add 1/2 tbsp oil (dbl for 4 ppl), then green onion whites and half the ginger. Cook, stirring often, until whites soften and ginger is fragrant, 1-2 min.


Add 1 1/3 cups water (dbl for 4 ppl) to the medium pot. Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium-low. Cook, still covered, until the rice is tender and liquid has been absorbed, 12-14 min.


Meanwhile, peel, then cut the carrot(s) in half, lengthwise, then into 1/4-inch thick half moons. Cut the stems off the snow peas, if needed. Juice half the lime (1 lime for 4 ppl) and cut remaining lime into wedges. Using a strainer, drain and rinse shrimp, then pat dry with paper towel.


In a medium bowl, stir together lime juice, hoisin sauce, sweet chili sauce, garlic, remaining ginger and 1/4 cup water (dbl for 4 ppl). Add shrimp and stir together until the marinade coats shrimp. Season with salt and pepper. Set aside.


Heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then snow peas and carrots. Cook, stirring often, until peas are tender-crisp, 3-4 min. Transfer veggies to a plate and set aside. Add the shrimp and marinade to the same pan. Cook, stirring occasionally, until shrimp just turns pink, 2-3 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**)


Fluff the rice with a fork, then stir in the green onion greens and season with salt. Divide the rice between plates and top with the veggies and shrimp. Squeeze over a lime wedge, if desired.