General Tso’s Shrimp with Crispy Onion Rice
plus Garlic-Ginger Broccoli, Scallion Pancake & Spicy Mayo
- Shellfish
- Eggs
- Soy
- Wheat
- Sesame
- Milk
Crispy tempura shrimp and roasted bell pepper are tossed in a sweet and tangy soy glaze for this inspired feast! The succulent shrimp are served alongside caramelized garlic-ginger broccoli, fluffy, quick-cooking microwavable rice tossed with crispy fried onions, and a homemade scallion pancake. And don’t forget the spicy mayo for dipping!
Ingredients
2 unit
Microwavable Rice
10 teaspoon
Rice Wine Vinegar
8 ounce
Broccoli
10 ounce
Shrimp
(Contains: Shellfish)
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Ketchup
1 tablespoon
Sesame Oil
(Contains: Sesame)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Pizza Dough
(Contains: Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
2 unit
Scallions
1 tablespoon
Flour
(Contains: Wheat)
1 unit
Bell Pepper
1 teaspoon
Sriracha
Not included in your delivery
teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Sprinkle 1 tsp flour (2 tsp for 4) over a clean work surface. Remove dough from packaging; place on floured surface. Cut dough in half; shape each piece into a ball. TIP: Spray your hands with nonstick cooking spray or dust with flour to prevent sticking.
-
Evenly sprinkle dough balls with ½ tsp flour (1 tsp for 4). Cover with a clean kitchen towel; let rest at room temperature for 15 minutes.
- While dough rests, cut broccoli into bite-size pieces if necessary. Core, deseed, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions.
- In a medium bowl, combine sweet soy glaze, ketchup, vinegar, Sriracha, sesame oil, and 2 tsp garlic-ginger scallion paste (4 tsp for 4 servings). Set aside.
-
Toss broccoli on one side of a baking sheet with a drizzle of oil, remaining garlic-ginger scallion paste, salt, and pepper. Toss bell pepper on empty side with a drizzle of oil, salt, and pepper. (For 4, toss broccoli and bell pepper on separate baking sheets; roast broccoli on top rack and bell pepper on middle rack.)
-
Roast on top rack until browned and tender, 12-15 minutes.
-
Once dough has rested 15 minutes, stretch each dough ball into an oval shape. Using a rolling pin, roll each dough oval until about 8 inches long and 6 inches wide.
-
Sprinkle one dough oval with scallions (divide between two dough ovals for 4 servings); place remaining dough oval on top. Press down on edges to seal scallions inside. Using a rolling pin, roll dough until flattened into one big pancake (two big pancakes for 4), about 9 inches long and 8 inches wide.
-
Heat a large drizzle of oil In a large, preferably nonstick, pan over medium-high heat. Add pancake and cook, pressing down with a spatula occasionally, until golden brown, 2-3 minutes (work in batches for 4 servings). Flip and cook, pressing down with spatula to prevent puffing, until golden brown, about 1 minute more. TIP: Lower heat to medium if browning too quickly.
-
Transfer pancake to a cutting board. Cut into triangles; cover with foil. Reserve pan.
-
Rinse shrimp* under cold water; pat very dry with paper towels.
-
In a large bowl, combine tempura batter mix, ⅓ cup cold water (⅔ cup for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency.
-
Stir shrimp into batter until fully coated.
-
Heat a ¼-inch layer of oil in pan used for pancake. Once hot enough that a drop of batter sizzles, working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes on first side and 1-2 minutes on second side.
-
With a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
-
To bowl with sweet soy mixture, add shrimp and bell pepper; toss to coat.
-
Massage rice in packages to break up grains. Empty packages of rice into a second medium microwave-safe bowl; add 6 TBSP water (12 TBSP for 4 servings). Cover tightly with plastic wrap, leaving a small vent. Microwave until warmed through, 2-3 minutes.
-
Carefully remove plastic wrap (watch out for steam!); fluff rice with a fork. Stir in crispy onions, salt, and pepper.
-
Divide shrimp, broccoli, and rice between plates. Serve with scallion pancake and spicy mayo for dipping.
