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.
Hoisin Sauce(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)
Sweet Chili Sauce
Salt and Pepper*
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.