Pan-Fried Shrimp
with Ginger Rice & Crisp String Pea Salad
Cooking time
10 minutes
Servings
2/4
Calories
520 /serving
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.
We will send you:
- 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)
Contains: Shrimp, Soy
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Microwave
Total Fat
18 g
Saturated Fat
2 g
Sodium
1560 mg
Total Carb
63 g
Sugars
12 g
Protein
30 g
Fibre
5 g
Preparation
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.
Warm the rice
Meanwhile, poke a small hole in the bag of rice. Microwave, 1 to 1 ½ min., until heated through.
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.
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.
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!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
