Garlic Chili Soy Shrimp

with Sesame Peanut Cucumbers, Snow Peas and Basmati

20 min

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Our shrimp is Oceanwise! We love how this dish combines sweet soy chili sauce, light snow peas, and crunchy peanuts! For spice, sprinkle red pepper flakes over everything.

What We'll Send

Liquid Honey
Rice Vinegar
Red Pepper Flakes
Tamari
Unsalted Whole Peanuts
Sesame Oil
Shrimp
Ginger
Basmati Rice
Snow Peas
Persian Cucumber
Garlic
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains common allergens. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains sesame, sulphites, seafood, honey, and soy.

Nutrition
Calories 739
Fat 17g
Protein 42g
Carbohydrates 102g

What You'll Need

Cooking Directions

1
Bring 2 cups of salted water (4 cups for 4 servings) to a boil along with the basmati rice. Once boiling, reduce heat and simmer until the water has been absorbed or the rice is tender and fluffy.
2
Bring another pot of water to boil. Wash and snap the ends off of the snow peas. Once the water is boiling, add the snow peas and cook for 1 minute or until bright green and tender. Drain immediately and rinse the peas under very cold water to "shock" them and stop the cooking process. Set aside.
3
Heat a large skillet over medium heat. Pat the shrimp dry with a paper towel and season lightly with a pinch of salt and pepper. Once the skillet is hot, add half of the sesame oil. Add the shrimp and cook for 2-3 minutes per side, or until they are pink on the outside and opaque all the way through. In the last minute of cooking, add the garlic, ginger, tamari, and red pepper flakes to taste. Toss everything together well and remove from heat.
4
While shrimp are cooking, prepare the salad. Combine remaining sesame oil, rice vinegar and honey in a large bowl and whisk to combine. Wash and slice the cucumber into 1/4 inch rounds, and toss with dressing.
5
Once the rice is done, drain any excess water if necessary. Divide between serving dishes. Chop peanuts with a sharp knife. Top with cucumber salad, cooked snow peas and chopped peanuts. Serve shrimp alongside and enjoy!

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