Cal Smart Ginger-Honey Shrimp

Quick

Under 650 Calories

with Jasmine Rice, Carrots and Zucchini

7 min

Difficulty: 2/3

Chinese

Sweet and savoury meet in this flavour-packed shrimp and zucchini stir-fry. Bold ginger sauce, zesty green onions and fragrant honey lighten up this twist on a takeout favourite. Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Shrimp

Anchovies

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Utensils

Measuring Spoons

Strainer

Large Non-Stick Pan

Medium Pot

Whisk

Measuring Cups

Medium Bowl

Tags

Quick

Under 650 Calories

Ingredients

Shrimp

285 g

Jasmine Rice

0.75 cup

Carrot

1 unit(s)

Zucchini

1 unit(s)

Green Onion

1 unit(s)

Ginger Sauce

4 tbsp

Garlic Salt

1 tsp

Honey

1 unit(s)

Fish Sauce

1 tbsp

Pepper

0.125 tsp

Oil

4 tsp

Salt

0.063 tsp

Preparation

Using a strainer, rinse rice until water runs clear.
Add rice and half the garlic salt to the boiling water. Return to a boil, then reduce heat to low.
Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
Remove from heat. Set aside, still covered.

Meanwhile, peel, then halve carrot lengthwise. Cut into 1/8-inch half-moons.
Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Thinly slice green onions.
Whisk together honey, fish sauce, ginger sauce and 1/4 cup (1/2 cup) water in a medium bowl.

Heat a large non-stick pan over medium-high heat.
When the pan is hot, add 2 tsp (4 tsp) oil, then carrots and zucchini.
Cook, stirring occasionally, until veggies are tender-crisp, 5-7 min. (TIP: If veggies are browning too quickly, reduce heat to medium.)
Remove from heat. Season with remaining garlic salt and pepper.
Transfer veggies to a plate, then cover to keep warm.

Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with pepper.
Reheat the same pan (from step 3) over medium.
When the pan is hot, add 2 tsp (4 tsp) oil, then shrimp.
Cook, stirring occasionally, until shrimp begin to turn pink, 1 min. (NOTE: Shrimp will finish cooking in step 5.)

Add sauce mixture to the same pan.
Cook, stirring often, until sauce thickens slightly and shrimp is cooked through, 1-2 min.** (TIP: For a lighter sauce consistency, add more water, 1-2 tbsp at a time, if desired.)
Remove from heat. Cover to keep warm.