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Sriracha Sesame Shrimp

Sriracha Sesame Shrimp

with Cucumber Salad and Jasmine Rice

calorie smart
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Does sriracha make your taste buds do the cha cha? Then you’ll love this tasty Asian-style recipe—it’s like a party in your mouth. It features plump, tender shrimp in soy sauce with some of the spicy chili sauce mixed in for lively heat. But that’s not the only thing getting in on the fun: a cool crisp sesame cucumber salad and fluffy white rice complete this bonanza of bold and brilliant flavors.

Tags:Spicy
Allergens:ShellfishSoyWheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 tablespoon

Sesame Seeds

¾ cup

Jasmine Rice

10 ounce

Shrimp

(ContainsShellfish)

2 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

1 tablespoon

Sesame Oil

1 teaspoon

Cornstarch

1 teaspoon

Sriracha

1 unit

Cucumber

2 unit

Scallions

5 teaspoon

White Wine Vinegar

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate76 g
Sugar9 g
Dietary Fiber2 g
Protein25 g
Cholesterol195 mg
Sodium1450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Paper Towel
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Melt 1 TBSP butter in a small pot over medium-high heat. Add half the sesame seeds and toast, stirring constantly, until fragrant and lightly golden, 30 seconds to 1 minute. Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a gentle simmer. Cook until water has absorbed and rice is tender, about 15 minutes. Turn off heat; keep covered until ready to serve.

2

Meanwhile, pat shrimp dry with paper towels. Season with salt and pepper. In a medium bowl, whisk together soy sauce, cornstarch, 2 tsp sugar (4 tsp for 4 servings), half the sesame oil (we’ll use the rest in step 4), 2 tsp water (4 tsp for 4), and half the sriracha. Add shrimp and toss to thoroughly coat.

3

Wash and dry all produce. Trim, peel, and halve cucumber lengthwise. Scoop out and discard seeds with a spoon. Slice cucumber crosswise into thin half-moons. Trim and thinly slice scallions, separating whites from greens.

4

In a separate medium bowl, combine cucumber, scallion whites, vinegar, remaining sesame oil, 1 tsp sugar (2 tsp for 4 servings), and a big pinch of salt and pepper.

5

Heat a large pan over medium-high heat. Add shrimp (and any marinade) and 1 TBSP dressing (2 TBSP for 4 servings) from bowl with cucumber salad. Cook, stirring, until mixture begins to thicken and shrimp is firm and cooked through, 3-4 minutes. Season with salt and pepper. Turn off heat.

6

Fluff rice with a fork and season with salt and pepper; divide between plates. Serve with shrimp (and any remaining sauce from pan) and salad alongside. Sprinkle with scallion greens and remaining sesame seeds. Drizzle with remaining sriracha, if desired.