Honey Garlic Shrimp & Cashew Stir-Fry
over Ginger Scallion Jasmine Rice with Bell Pepper & Carrots
- Shellfish
- Sesame
- Soy
- Tree Nuts
- Milk
Sweet meets heat with plump shrimp tossed with crunchy cashews in a glossy honey garlic glaze. Add vibrant bell pepper and carrots and serve the stir-fry over fragrant garlic-ginger scallion rice that soaks up every drop of the addictive sauce. This 30-minute weeknight wonder beats takeout every time!
Ingredients
1 unit
Green Bell Pepper
4 ounce
Shredded Carrots
20 ounce
Shrimp
(Contains: Shellfish)
2 clove
Garlic
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
8 tablespoon
Honey Garlic Sauce
(Contains: Soy)
2 unit
Scallions
1 ounce
Cashews
(Contains: Tree Nuts)
¾ cup
Jasmine Rice
2 teaspoon
Sriracha
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Core, deseed, and dice bell pepper into ½-inch pieces. Peel and mince or grate garlic. Roughly chop cilantro.
In a small bowl, whisk together honey garlic sauce, cashews, half the Sriracha, ⅓ cup water (⅔ cup for 4 servings), a pinch of salt, and pepper.
In a small bowl, whisk to combine honey garlic sauce, half the sriracha, cashews, ⅓ cup water (⅔ cup for 4 servings), a pinch of salt, and pepper. Set aside.
Rinse shrimp* under cold water, then pat dry with paper towels.
Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, bell pepper, and carrots. Cook, stirring occasionally, until veggies are softened, 3-4 minutes.
Stir in garlic; cook until fragrant, 30 seconds.
Add another drizzle of oil to pan. Add shrimp and season with salt and pepper; cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.
Stir in spicy honey garlic sauce. Cook, stirring, until veggies and shrimp are saucy and sauce has thickened slightly, 1-2 minutes more.
Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings). Taste and season with salt and pepper.
Fluff rice with a fork and stir in garlic-ginger scallion paste.
Divide rice between shallow bowls and top with stir-fry. Garnish with scallion greens and cilantro and serve. TIP: For a little extra heat, add a finishing drizzle of Sriracha!
