Thai-Inspired Sweet and Spicy Shrimp
with Cilantro-Lime Rice and Peanuts- Shrimp
- Milk
- Sesame
- Sulphites
- Wheat
- Soy
- Peanuts
- Tree nuts
- Sulphites
- Soy
- Triticale
- Peanuts
- Wheat
- Mustard
- Milk
- Sesame
- May contain traces of allergens
- Gluten
- Egg
- Crustaceans
- Fish
Sweet and spicy is a classic pairing we can't get enough of! Thai-inspired flavours of peanuts, sweet chili and lime will delight your taste buds and have you going back for seconds.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
1 tbsp
Thai Seasoning
(Contains: Tree nuts, Sulphites, Soy, Triticale, Peanuts, Wheat, Mustard, Milk, Sesame, May contain traces of allergens, Milk, Sesame, Sulphites)
¾ cup
Jasmine Rice
7 g
Cilantro
1 unit(s)
Mini Cucumber
56 g
Spring Mix
1 unit(s)
Lime
1 tbsp
Soy Sauce
(Contains: Gluten, Sesame, Egg, Sulphites, Mustard, Milk, Crustaceans, Soy, Fish, Wheat, Tree nuts, May contain traces of allergens, Wheat, Soy, Sulphites)
1 tbsp
Chili-Garlic Sauce
(Contains: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans, May contain traces of allergens)
4 tbsp
Sweet Chili Sauce
(Contains: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard, May contain traces of allergens)
28 g
Peanuts, chopped
(Contains: Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten, May contain traces of allergens, Peanuts)
Not included in your delivery
0.38 tsp
Salt*
0.13 tsp
Pepper*
2.5 tbsp
Oil*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear. Drain well.
- Add rice, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
- Once water is boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
- Remove the pot from heat. Set aside, still covered.
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Roughly chop cilantro.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Add lime juice, 1 tbsp (2 tbsp) oil and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
- Heat a large non-stick pan over medium-high heat.
- Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Add shrimp, Thai Seasoning and 1/2 tbsp (1 tbsp) oil to another medium bowl. Season with salt and pepper, then toss to coat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Meanwhile, combine soy sauce, chili garlic sauce, sweet chili sauce and 2 tbsp (4 tbsp) water in a small bowl.
- When shrimp is done, add chili sauce mixture to the pan. Cook, stirring often, until sauce thickens and coats shrimp, 1-2 min. Season with pepper.
- Add cucumbers and spring mix to the bowl with vinaigrette, then toss to combine.
- Add lime zest and half the cilantro to the pot with rice, then fluff with a fork.
- Divide lime-cilantro rice between plates, then top with shrimp. Squeeze a lime wedge over top.
- Sprinkle peanuts and remaining cilantro over top.
- Serve salad alongside.
If you've opted to get shrimp, using a strainer, drain and rinse shrimp, then prepare in the same way as the chicken. Reduce cooking time to 2-3 min**, until shrimp just turn pink. Follow the rest of the recipe as written.
