Crevettes au miel et au gingembre

Rapido

< 650 calories

avec riz au jasmin, carottes et courgettes

7 min

Difficulté: 2/3

Chinoise

Les saveurs sucrées et salées se rencontrent dans ce sauté de crevettes au miel et de courgettes. La sauce au gingembre audacieuse, la vivacité des oignons verts et la douceur du miel rehaussent cette version d'un plat pour emporter adoré. « Faible en calories » est fondé sur un calcul de la quantité de kilocalories par portion.

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Crevettes

Anchois

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Cuillères à mesurer

Passoire

Grande poêle antiadhésive

Casserole moyenne

Fouet

Verre doseur

Bol à mélanger, moyen

Tags

Rapido

< 650 calories

Ingrédients

Crevettes

285 g

Riz au jasmin

0.75 cup

Carotte

1 unit(s)

Courgette

1 unit(s)

Oignons verts

1 unit(s)

Sauce au gingembre

4 tbsp

Sel d'ail

1 tsp

Miel

1 unit(s)

Sauce de poisson

1 tbsp

Poivre

0.125 tsp

Huile

4 tsp

Sel

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.