Vietnamese-Style Caramelized Ginger Shrimp
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Vietnamese-Style Caramelized Ginger Shrimp

Vietnamese-Style Caramelized Ginger Shrimp

with Shallot Rice and Veggie Stir-Fry

Aromatic crispy shallot-laced jasmine rice makes the perfect base for this caramelized shrimp dish. Bolstered by umami-dense fish sauce and sweet brown sugar, this quick dinner is loaded with balanced flavor and wholesomeness.

Tags:
Quick
New
Allergens:
Shrimp
Anchovies
Soy
Wheat
Milk

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

Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

285 g

Shrimp

(Contains Shrimp)

¾ cup

Jasmine Rice

56 g

Snow Peas, trimmed

56 g

Carrot, julienned

1 unit(s)

Shanghai Bok Choy

30 g

Ginger

2 unit(s)

Green Onion

2 tbsp

Fish Sauce

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

1 tbsp

Brown Sugar

¼ cup

Vegetarian Oyster Sauce

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

28 g

Crispy Shallots

(Contains Wheat)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.06 tsp

Salt*

0.06 tsp

Pepper*

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Nutrition Values

Calories720 kcal
Fat28 g
Saturated Fat12 g
Carbohydrate93 g
Sugar18 g
Dietary Fiber3 g
Protein31 g
Cholesterol210 mg
Sodium2700 mg
Trans Fat0.5 g
Potassium600 mg
Calcium175 mg
Iron4 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

Strainer
Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan

Instructions

Rinse and cook rice
1
  • Using a strainer, rinse rice until water runs clear.
  • Add rice, half the vegetarian oyster sauce and 1 tbsp (2 tbsp) butter to the boiling water, then 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 from heat. Set aside, still covered.
Prep
2
  • While rice cooks, peel, then mince or grate ginger.
  • Thinly slice green onions.
  • Cut bok choy into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)
  • Using the same strainer from step 1, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
Cook veggies
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then snow peas, bok choy and carrots. Cook, stirring often, until veggies are tender-crisp, 2-3 min.
  • Add remaining vegetarian oyster sauce. Stir to coat. Transfer to a plate and cover to keep warm.
Cook shrimp
4
  • Reheat the same pan over medium-high.
  • When hot, add 1 tbsp (2 tbsp) oil, then shrimp and ginger. Cook, stirring often, until shrimp start to turn pink, 1-2 min.
  • Add brown sugar, fish sauce and 1 tbsp (2 tbsp) butter. Cook, stirring often, until shrimp are lightly glazed and cooked through, 2-3 min.**
Finish and serve
5
  • Fluff rice with fork, then stir in half the crispy shallots.
  • Divide rice between plates.
  • Top with veggies, then shrimp.
  • Spoon any remaining sauce from the pan over top.
  • Sprinkle green onions and remaining crispy shallots over top.