Orange-Scallion Glazed Shrimp
with Green Veggie Stir-Fry
Cooking time
20 minutes
Servings
4
Calories
480 /serving
Shrimply the best! The way orange sauce coats tender shrimp is irresistible, especially scattered with scallion tops. A quick stir-fry, crisp with broccoli, bok choy and celery, continues the Asian inspiration. Serve it over fluffy white rice, and dinner is doubly irresistible.
We will send you:
- 570g Shrimp (BAP-certified)
- 2 Scallions
- 1 Head of broccoli
- 2 Celery stalks
- 225g Bok choy tips
- 60ml Orange sauce
- 320g White rice
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Sesame • Shrimp • Soy
You will need:
Large high-sided pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
5 g
Saturated Fat
1 g
Sodium
1310 mg
Total Carb
81 g
Sugars
11 g
Protein
29 g
Fibre
4 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the root ends of the bok choy; roughly chop.
- Cut the broccoli head into bite-size pieces.
- Thinly slice the celery crosswise.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Start the vegetables
- In a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the broccoli and white bottoms of the scallions. Sauté, 2 to 3 min., until beginning to soften.
- Add 2 tbsp water and sauté, 2 to 3 min., until the water has evaporated and the broccoli is almost tender.
Finish the vegetables
- To the pan, add the bok choy and celery. Sauté, 3 to 5 min., until tender; season with ¾ of the spices.
- Transfer to a bowl and reserve the pan.
Cook & glaze the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
- Add the orange sauce and green tops of the scallions. Cook, stirring often, 30 sec. to 1 min., until glazed.
Plate your dish
- Divide the rice between your plates.
- Top with the vegetables and shrimp. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
