Orange-Scallion Glazed Shrimp
with Green Veggie Stir-Fry
Cooking time
20 minutes
Servings
4
Calories
450 /serving
Shrimply the best, as everyone will agree. There’s something so irresistible about the way this orange sauce coats tender shrimp. Set off that succulent glaze of soy, tangy citrus and aromatics with a scattering of scallion tops. A quick veggie stir-fry, made up of broccoli, bok choy and crisp celery, continues the Asian inspiration behind these plates. The base is a no-brainer: build it on rice, and they will come.
We will send you:
- 450g Shrimp (BAP-certified)
- 450g Bok choy tips
- 200g Broccoli florets
- 3 Scallions
- 2 Celery stalks
- 320g White rice
- 60ml Orange sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Shrimp, Soy, Wheat
You will need:
Medium pot
Large high-sided pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
3 g
Saturated Fat
1 g
Sodium
1510 mg
Total Carb
83 g
Sugars
12 g
Protein
25 g
Fibre
4 g
Preparation
Cook the rice
In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, remove the root ends of the bok choy; roughly chop. Roughly chop the broccoli. Thinly slice the celery crosswise. Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Start the vegetables
In a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the broccoli and white bottoms of the scallions. Sauté, 2 to 3 min., until beginning to soften. Add 2 tbsp water and sauté, 2 to 3 min., until the water has evaporated and the broccoli is almost tender.
Finish the vegetables
To the pan of broccoli, add the bok choy and celery. Sauté, 3 to 5 min., until tender; season with ½ the spices. Transfer to a bowl and keep warm. Reserve the pan.
Cook & glaze the shrimp
Pat the shrimp dry with paper towel (remove the shells from the tails if desired); season with the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium. Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through. Add the orange sauce and green tops of the scallions. Cook, stirring frequently, 30 sec. to 1 min., until glazed.
Plate your dish
Divide the rice between your plates. Top with the vegetables and shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
