Sesame Shrimp

Name: Sesame Shrimp with Scallion Rice and Roasted Zucchini
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 16 ounce Shrimp; 1.5 cup Jasmine Rice; 1 thumb Ginger; 4 unit Scallions; 2 clove Garlic; 1 jar Hoisin Sauce Jar; 2 tablespoon Sesame Seeds; 1 unit Lime; 2 unit Zucchini; 2 tablespoon Olive Oil; unit Salt; unit Pepper

with Scallion Rice and Roasted Zucchini

Recipe Development TeamPublished on August 29, 2016

4.0

(404 customers rated)

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If you’re like us, you’ve seen a lot of stir-fries in your day. But thanks to our sweet caramelized glaze, aromatic rice, and sprinkle of crunchy sesame seeds, this one is bound to top them all. Plus, your kids will love it. Sounds like a win-win to us.

Tags:

Gluten-free

•Child friendly

•Family Friendly

Allergens:

Shellfish

•Soy

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 Time35 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

16 ounce

Shrimp

(Contains: Shellfish)

1.5 cup

Jasmine Rice

1 thumb

Ginger

4 unit

Scallions

2 clove

Garlic

1 jar

Hoisin Sauce Jar

(Contains: Soy)

2 tablespoon

Sesame Seeds

1 unit

Lime

2 unit

Zucchini

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories433 kcal

Energy (kJ)1811.7 kJ

Fat7 g

Saturated Fat1 g

Carbohydrate69 g

Sugar7 g

Dietary Fiber3 g

Protein23 g

Cholesterol141 mg

Sodium455 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

•Peeler

•Pot

•Baking Sheet

•Bowl

•Large Pan

Instructions

Wash and dry all produce. Preheat the oven to 425 degrees. In a medium pot, bring 3 cups water and a large pinch of salt to a boil. Halve the zucchini lengthwise, then cut into ¼-inch half-moons. Thinly slice the scallions. Mince or grate the garlic. Peel and finely grate the ginger. Add the rice to the boiling water. Cover and reduce to a low simmer for 15-20 minutes, until tender.

Roast the zucchini: Toss the zucchini on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, flipping halfway through, until slightly golden brown.

In a medium bowl, toss together the shrimp, hoisin, garlic, and half the ginger until thoroughly combined. Season with salt and pepper.

Heat a large drizzle of oil in a large pan over medium heat. Add the scallions and remaining ginger. Cook, tossing, for 2-3 minutes, until soft and slightly golden. Transfer to the pot with the rice, stir to combine, and cover.

With about 4 minutes left on the rice, add the marinated shrimp to the same pan over high heat along with a large drizzle of oil. Cook, tossing, for 3-4 minutes, until shrimp are opaque and slightly charred on the outside.

Serve: Cut the lime into wedges. Serve the shrimp on a bed of scallion rice with the roasted zucchini on the side. Sprinkle with the sesame seeds. Serve with a lime wedge and enjoy!