Vietnamese-Style Caramelized Ginger Shrimp
with Shallot Rice and Veggie Stir-FryCalories
:
720 kcalProtein
:
31g proteinTotal
:
20 minutesDifficulty
:
MediumQuick
New
Allergens:
- Shrimp
- Anchovies
- Soy
- Wheat
- Milk
- Wheat
- Crustaceans
- Mustard
- Fish
- Milk
- Soy
- Sulphites
- Egg
- Sesame
- May contain traces of allergens
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Jasmine Rice
56 g
Snow Peas
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 be present: Wheat, Crustaceans, Mustard, Fish, Milk, Soy, Sulphites, Egg, Sesame)
1 tbsp
Brown Sugar
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May be present: 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*
Nutrition facts
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
Cooking Steps
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.
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.
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.
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.**
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.
Customer reviews
Review summary
Updated on Sep 2026- Flavour: The caramelized ginger glaze on the shrimp was a highlight, with the sweet-salty balance drawing praise; some found the oyster sauce in the rice too salty and would prefer plain jasmine rice as the base.
- Ease of prep: The recipe is quick and easy to follow, and the crispy shallots stirred into the rice added a satisfying crunch with minimal effort.
- Suggestions: Add garlic to the shrimp for a more rounded flavour; use slightly less water when cooking the rice to avoid a mushy texture, and consider adding more vegetables to increase the veggie-to-protein ratio.
- Leftovers: The dish tasted good fresh but did not hold up as well the next day; it is best enjoyed right after cooking.
