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Ready in 25 minutes

Peanut-Topped Caramelized Shrimp

with Sautéed Baby Bok Choy, Pickled Carrots & Jasmine Rice

Cooking time

25 minutes

Servings

4

Calories

570 /serving

It’s all about anticipation as you get ready to bite into a dish that rivals the offerings at your local Vietnamese restaurant. The difference is that you’ll have made it in your own kitchen. The salty-sweet-sour tension of this wonderfully balanced cuisine is all here, along with the textures: the shrimp are snappy, the peanuts are crunchy and the rice is fluffy. Plus, there are quick-pickled carrots and sautéed bok choy to achieve two levels of crisp-tender perfection.

We will send you:

  • 450g Shrimp
  • 200g Matchstick carrots
  • 340g Baby bok choy
  • 314g Jasmine rice
  • 60ml Rice vinegar
  • 50g Peanuts
  • 90ml Stir-fry sauce
  • 26g Asian Aromatics spices (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, paprika, ginger, black pepper)

Contains: Milk, Peanuts, Sesame, Shrimp, Oyster, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper (S&P)
Oil
Total Fat
12 g
Saturated Fat
2 g
Sodium
2230 mg
Total Carb
88 g
Sugars
16 g
Protein
27 g
Fibre
4 g
Preparation
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Cook the rice
In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
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Mise en place
Meanwhile, remove the root ends of the bok choy; cut into 1-inch pieces. In a large bowl, make the pickled carrots by combining the carrots, vinegar and S&P.
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Toast the peanuts
In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Toast the peanuts, stirring frequently, 2 to 3 min., until lightly browned and fragrant; season with S&P. Transfer to a bowl and reserve the pan.
a picture
Sauté the bok choy
In the same pan, heat a drizzle of oil on medium-high. Sauté the bok choy, 2 to 3 min., until wilted; season with S&P. Transfer to a bowl and keep warm. Reserve the pan.
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Cook the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with S&P. In the reserved pan, heat a drizzle of oil on high. Cook the shrimp, 1 to 2 min. on one side, until beginning to brown. Add the stir-fry sauce and spices. Flip the shrimp* and cook, 1 to 2 min., until cooked through and coated.
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Plate your dish
Divide the rice between your bowls. Top with the bok choy, pickled carrots (drain before adding) and shrimp. Garnish with the peanuts. Bon appétit!

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