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Pan fried shrimp - Extra large standard

Pan-Fried Shrimp

with Ginger Rice & Crisp String Pea Salad

520 cals

10 mins

Description

Ready in a snap! Spring into action with a meal that’s pretty in pink and refreshing in green—in other words, just right for the season. String peas set the pace for a salad, crisp and lively when tossed with daikon matchsticks and coated in a ginger-honey vinaigrette. Pre-cooked jasmine rice also gets a lift from ginger (this time sautéed) along with nibbly edamame beans. Pan-fried shrimp, fragrant with hints of nori and lemongrass, cap it all off.

Contains:

Shrimp, Soy

Ingredients

for 2 servings

(Double for 4 portions)

  • 285g Shrimp

  • 100g Sugar snap peas (or snow peas)

  • 15ml Ginger paste

  • 100g Matchstick daikon

  • 30ml Rice vinegar

  • 225g Pre-cooked jasmine rice

  • 7g Honey

  • 100g Edamame (or green peas)

  • 5g Nori & Lemongrass spices (dehydrated vegetables, sea salt, seaweed, ginger, sunflower oil, lemongrass)

Nutrition

Total fat

18g

Saturated Fat

2g

Sodium

1560mg

Total carbs

63g

Sugar

12g

Protein

30g

Fibres

5g

Recipe Instructions

Pan-Fried Shrimp - Step #1 Cook the shrimp
Step 1: Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with ¾ of the spices. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Cook the shrimp*, 1 to 2 min. per side, until opaque and cooked through; season with S&P. Transfer to a bowl and keep warm. Reserve the pan.
Pan-Fried Shrimp - Step #2 Warm the rice
Step 2: Warm the rice
Meanwhile, poke a small hole in the bag of rice. Microwave, 1 to 1 ½ min., until heated through.
Pan-Fried Shrimp - Step #3 Make the ginger rice
Step 3: Make the ginger rice
In the reserved pan, heat a drizzle of oil on medium-high. Sauté up to ⅔ of the ginger, 30 sec. to 1 min., until fragrant. Add the edamame and sauté, 3 to 4 min., until tender. Add the rice and S&P; stir well.
Pan-Fried Shrimp - Step #4 Make the salad
Step 4: Make the salad
Meanwhile, remove the stem ends of the string peas; thinly slice crosswise. In a large bowl, combine the vinegar, honey, remaining ginger (start with ½), a drizzle of oil, the remaining spices and S&P. Add the string peas and daikon; toss well.
Pan-Fried Shrimp - Step #5 Plate your dish
Step 5: Plate your dish
Divide the ginger rice between your plates. Top with the shrimp and a spoonful of the salad. Serve the remaining salad on the side. Bon appétit!