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Easy prep
One pot

Sweet ‘n’ Tangy Shrimp

with Green Vegetables & Zesty Rice

Cooking time

20 minutes




500 /serving

Tonight’s 20-minute dinner fuses Asian flavours and tropical influences, for a twist on a stir-fry that has a sweet-tangy kick. You’ll combine snappy ponzu lime sauce with pineapple juice and fresh mint for the sauce. Toss in shrimp, edamame and greens, and pile it over delicate jasmine rice, with cooling cucumber and as much fresh mint on top as you’d like. Then turn your back-deck feast into a tropical getaway!

We will send you:

  • 285g Shrimp
  • 90g Baby spinach (or baby greens)
  • 1 Bunch of mint
  • 1 Cucumber
  • 1 Lime (or lemon)
  • 100g Edamame
  • 30ml Ponzu lime sauce
  • 225g Pre-cooked jasmine rice
  • 60ml Pineapple juice
  • 12g Big Island Banquet spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame seeds, Shrimp, Soy, Wheat

You will need:

Large pan (non-stick if possible)
Salt & pepper
Total Fat
17 g
Saturated Fat
2 g
2060 mg
Total Carbs
61 g
10 g
30 g
5 g
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Mise en place
Zest and juice the lime. Pick the mint leaves off the stems; discard the stems and finely chop the leaves. Small-dice the cucumber. In a small bowl, combine the pineapple juice, ponzu, ½ the mint and ⅔ tbsp lime juice (double for 4 portions); season with ½ the spice blend and S&P.
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Cook the shrimp
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Pat the shrimp dry with paper towel and remove the shells from the tails; season with the remaining spice blend and S&P. Add the shrimp* in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Add up to ½ the lime zest, to taste. Transfer to a plate and set aside in a warm spot. Reserve the pan.
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Heat the rice
While the shrimp cooks, using a knife, poke a small hole in the bag of rice; microwave, 1 to 1 ½ minutes, until heated through. Transfer to a bowl and add as much of the remaining lime zest as you’d like; season with S&P to taste.
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Cook the vegetables & make the sauce
In the reserved pan, heat a drizzle of oil on medium high. Add the edamame and cook, stirring frequently, 1 to 2 minutes, until lightly browned. Add the pineapple juice mixture. Cook, stirring frequently, 1 to 2 minutes, until reduced slightly. Add the spinach and cook, stirring frequently, 30 seconds to 1 minute, until wilted; season with S&P and any remaining lime juice to taste.
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Plate your dish
Divide the zesty rice between your plates. Top with the cooked vegetables, cucumber and shrimp. Garnish with as much of the remaining mint as you’d like. Bon appétit!

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