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Easy prep
20 minutes

Teriyaki Shrimp with Asian Greens

over Sticky Edamame Rice

Cooking time

20 minutes

Servings

2/4

Calories

650 /serving

Teriyaki sauce has a sweet and salty flavour that sure sticks like a dream to plump shrimp. Let Asian greens sizzle in toasted sesame oil until tender and then rest on a bed of our sticky rice—holding together and absorbing all the sweetly-tangy Asian-inspired flavours. Edamame give the rice an extra buttery bite and complete this simple yet tasty dish that's ready in a flash.

We will send you:

  • 285g Shrimp
  • 15ml Minced garlic
  • 3 Scallions
  • 225g Gai lan (or yu choy)
  • 15ml Ponzu lime sauce
  • 100g Edamame
  • 15ml Toasted sesame oil
  • 157g Calrose rice
  • 60ml Teriyaki glaze
  • 12g Tokyo Street Food spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame seeds, Shrimp, Soy, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Strainer
Oil
Salt & pepper
Total Fat
18 g
Saturated Fat
3 g
Sodium
2340 mg
Total Carbs
89 g
Sugars
13 g
Protein
33 g
Fibres
8 g
Preparation
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Cook the rice
Place the rice in a strainer and rinse under cold water for 1 minute, agitating the rice with your hands, until the water runs clear. In a medium pot, combine the rice, 1 ¾ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 18 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and add the edamame. Let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, cut off and discard the bottom inch of the gai lan stems; roughly chop the leaves and stems. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.
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Sauté the gai lan
In a large pan (non-stick if possible), heat the toasted sesame oil on medium-high. Add the gai lan, white bottoms of the scallions and 2 tbsp water (double for 4 portions). Sauté, stirring frequently, 3 to 4 minutes, until the gai lan is tender and the water has evaporated; season with ½ the spice blend and S&P. Transfer to a bowl and set aside in a warm spot. Reserve the pan.
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Cook the shrimp
Pat the shrimp dry with paper towel and remove the shells from the tails; season with the remaining spice blend and S&P. In the reserved pan, heat a drizzle of oil on medium. Add the shrimp* and garlic. Cook, 30 seconds to 1 minute, until fragrant. Add the ponzu, teriyaki glaze and 2 tbsp water (double for 4 portions). Cook, stirring occasionally, 2 to 3 minutes, until the shrimp are opaque and cooked through and the sauce has reduced.
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Plate your dish
Divide the rice between your plates. Top with the gai lan and teriyaki shrimp. Garnish with as many green tops of the scallions as you’d like. Bon appétit!

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