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20 minutes

Citrus Glazed Shrimp

with Carambola Salsa over Cilantro Rice

Cooking time

20 minutes

Servings

2/4

Calories

540 /serving

Freshness is the name of this game, where the star of the show (literally) is carambola, otherwise known as star fruit. This tart, crunchy tropical fruit lends itself magnificently to savoury dishes, like this festively coloured salad, where you’ll mix it with sweet cherry tomatoes and the bright flavour of cilantro. It may all take only 20 minutes to make, but this dish of sweet citrus-glazed shrimp over aromatic rice promises to keep the island vibes going all day long.

We will send you:

  • 285g Shrimp
  • 140g Cherry tomatoes
  • 1 Bunch of cilantro
  • 1 Lime
  • 1 Scallion
  • 1 Star fruit (carambola)
  • 165g White rice
  • 30g Vegetable demi-glace
  • 5g Brown sugar
  • 10g Roasted garlic & red pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Shrimp

You will need:

Medium pot
Large pan (non-stick if possible)
Zester
Oil
Salt & pepper
Total Fat
10 g
Saturated Fat
2 g
Sodium
1260 mg
Total Carbs
85 g
Sugars
9 g
Protein
28 g
Fibres
6 g
Preparation
a picture
Cook the rice
In a medium pot, combine the rice, ½ the demi-glace and
1 ¼ cup water (double for 4 portions); season with ⅓ of the spice blend and S&P. Bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Mise en place
While the rice cooks, zest and juice the lime. Reserving one or two end pieces for decoration, halve the carambola lengthwise; thinly slice into half-stars. Quarter the cherry tomatoes. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Finely chop the cilantro leaves and stems. In a small bowl, combine the lime juice and brown sugar; stir to combine until the brown sugar has dissolved.
a picture
Make the carambola salsa
In a large bowl, combine the carambola, tomatoes, as many of the white bottoms of the scallion as you’d like, up to ½ the lime juice mixture (to taste) and up to ½ the cilantro (also to taste). Add a drizzle of oil; season with ½ the remaining spice blend and S&P to taste. Toss to combine thoroughly.
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Cook & glaze the shrimp
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Pat the shrimp dry with paper towel; season with the remaining spice blend and S&P. Add the shrimp* to the pan in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Add the remaining demi-glace, as much of the remaining lime juice mixture as you’d like and 1 tbsp water (double for 4 portions). Bring to a boil; reduce to a simmer and cook, spooning the sauce over the shrimp, 1 to 2 minutes, until the shrimp is glazed.
a picture
Finish the rice & serve
To the pot of rice, add as much of the lime zest and remaining cilantro as you’d like. Stir to combine thoroughly. Divide the finished cilantro rice between your bowls. Top with the glazed shrimp and carambola salsa. Garnish the dish with as many of the green tops of the scallion as you’d like and the reserved carambola stars, if desired. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.