Sriracha Sesame Shrimp

Name: Sriracha Sesame Shrimp with Cucumber Salad and Jasmine Rice
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1 tablespoon Sesame Seeds; ¾ cup Jasmine Rice; 10 ounce Shrimp; 2 tablespoon Soy Sauce; 1 tablespoon Sesame Oil; 1 teaspoon Cornstarch; 1 teaspoon Sriracha; 1 unit Cucumber; 2 unit Scallions; 5 teaspoon White Wine Vinegar; 1 tablespoon Butter; 1 tablespoon Sugar; Salt; Pepper

with Cucumber Salad and Jasmine Rice

Recipe Development TeamPublished on May 02, 2019

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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:

Shellfish

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

1 tablespoon

Sesame Seeds

¾ cup

Jasmine Rice

10 ounce

Shrimp

(Contains: Shellfish)

2 tablespoon

Soy Sauce

(Contains: Soy, 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

(Contains: Milk)

1 tablespoon

Sugar

Salt

Pepper

Nutrition Values

/ 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

•Small pot

•Medium Bowl

•Paper Towel

•Medium Pan

Instructions

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.

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.

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.

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.

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.

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.