Sweet and Sour Shrimp

Name: Sweet and Sour Shrimp over Jasmine Rice
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 16 ounce Shrimp; 8 ounce Snow Peas; 1.5 cup Jasmine Rice; 2 clove Garlic; 1 thumb Ginger; 1 unit Ketchup; 2 unit Soy Sauce; 2 tablespoon White Wine Vinegar; 2 teaspoon Cornstarch; 1 unit Red Bell Pepper; ¼ ounce Cilantro; 1 ounce Cashew Pieces; 2 teaspoon Sugar; 2 teaspoon Vegetable Oil; unit Salt; unit Pepper

over Jasmine Rice

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How’s this for a dose of sour power? Here, we’re showing you how to make sweet and sour from scratch. That’s right, we’re breaking down the mystery sauce into something made from real ingredients and zhooshing it up with fresh ginger and garlic. It gets tossed with shrimp, bell peppers, and snow peas for a meal that’s far more memorable than anything you’d get from your delivery joint.

Tags:

Child friendly

•Eat First

•Gluten-free

•Contains shellfish

Allergens:

Shellfish

•Soy

•Wheat

•Tree Nuts

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 Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

16 ounce

Shrimp

(Contains: Shellfish)

8 ounce

Snow Peas

1.5 cup

Jasmine Rice

2 clove

Garlic

1 thumb

Ginger

1 unit

Ketchup

2 unit

Soy Sauce

(Contains: Soy, Wheat)

2 tablespoon

White Wine Vinegar

2 teaspoon

Cornstarch

1 unit

Red Bell Pepper

¼ ounce

Cilantro

1 ounce

Cashew Pieces

(Contains: Tree Nuts)

Not included in your delivery

2 teaspoon

Sugar

2 teaspoon

Vegetable Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Energy (kJ)0 kJ

Calories469 kcal

Fat8 g

Saturated Fat1 g

Carbohydrate71 g

Sugar8 g

Dietary Fiber3 g

Protein27 g

Cholesterol170 mg

Sodium738 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

•Small Bowl

•Whisk

•Large Pan

Instructions

PDF

Wash and dry all produce. Bring 2⅔ cups water to a boil in a medium pot. Trim any tough stems from snow peas. Mince or grate garlic. Core, seed, and remove white ribs from bell pepper, then chop into bite-sized pieces. Peel and mince ginger.

Once water boils, add rice to pot, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.

Whisk together soy sauce, vinegar, ketchup, 2 tsp sugar, cornstarch, and ¾ cup water in a small bowl until there are no more lumps.

Heat a large drizzle of oil in a large pan over high heat. Add bell pepper and snow peas. Cook until just starting to brown, about 3 minutes, stirring constantly. Toss in garlic, ginger, and shrimp and cook until shrimp are starting to turn pink, 2-3 minutes.

Add sauce to pan, tossing to coat veggies and shrimp. Let it come to a boil, then cook until thickened, 2-3 minutes.

Fluff rice with a fork. Divide between plates and top with stir-fry. Tear cilantro leaves from stems. Garnish plates with cilantro (to taste) and cashew pieces.