Green Chef

Honey Ginger Shrimp

Sautéed cabbage, carrots & scallion, sesame seeds

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Make sure the shrimp reaches an internal temperature of 145°F for doneness. For larger protein portions, cook in batches to avoid overcrowding the pan and adjust the cook time as needed. Fluff the rice with a fork after resting to keep it light and tender.

Ingredients

0.5 cup Jasmine Rice
1 whole Veggie Stock Concentrate
0.5 oz Garlic
1 whole Scallion
5 oz Cabbage and Carrots
10 oz Shrimp
2.25 oz Sesame-Ginger Amino Sauce
0.5 oz Honey
1 tsp Black and White Sesame Seeds
0 Salt
0 Pepper
0 Cooking Oil
1 cup Water

Tools

small pot with lid
large nonstick pan
medium bowl
measuring cup & spoons
thermometer
fork
plate
paper towels

Click anywhere to see instructions →

Green Chef

Honey Ginger Shrimp

Sautéed cabbage, carrots & scallion, sesame seeds

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Ingredients

0.5 cup Jasmine Rice
1 whole Veggie Stock Concentrate
0.5 oz Garlic
1 whole Scallion
5 oz Cabbage and Carrots
10 oz Shrimp
2.25 oz Sesame-Ginger Amino Sauce
0.5 oz Honey
1 tsp Black and White Sesame Seeds
0 Salt
0 Pepper
0 Cooking Oil
1 cup Water

Tools

small pot with lid large nonstick pan medium bowl measuring cup & spoons thermometer fork plate paper towels

Mise en Place

Prep Produce

Mince garlic (use ½ oz for 2 servings, 1 oz for 4 servings). Trim and thinly slice 1 whole scallion (or 2 whole scallions for 4 servings), separating whites from greens. Roughly chop cabbage & carrots as needed (use 5½ oz for 2 servings, 10½ oz for 4 servings).

Prepare Shrimp

Rinse 10 oz shrimp (or 20 oz for 4 servings). Pat dry with paper towels and set aside until ready to marinate.

Gather & Measure Ingredients

Measure out 1 cup (or 2 cups) of jasmine rice, 1 cup water (or 2 cups water), 1 whole veggie stock concentrate (or 2 whole), 2¼ oz sesame-ginger amino sauce (or 4½ oz), ½ oz honey (or 1 oz), and 1 tsp black & white sesame seeds (or 2 tsp). Have salt, pepper, and cooking oil ready.

Set Up Equipment

Get out a small pot with lid for rice, a large nonstick pan for cooking veggies and shrimp, a medium bowl for marinating shrimp, measuring cups & spoons, and paper towels.

Cooking Steps

Cook the Rice

Bring jasmine rice, 1 cup water, veggie stock concentrate, and ½ teaspoon salt to a boil in a small pot (2 cups water and ½ teaspoon salt for 4 servings). Stir, then reduce heat to medium low and cover pot with lid. Simmer for 16-18 minutes, or until rice is tender and water has absorbed. Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork.

Prep Ingredients

Mince garlic. Trim and thinly slice scallion, separating whites from greens. Roughly chop cabbage and carrots if necessary.

Marinate the Shrimp

Rinse shrimp. Pat dry with paper towels. Place shrimp, garlic, and about half the sesame-ginger amino sauce in a medium bowl. Season with salt and pepper. Stir to coat.

Cook the Veggies

Heat 1½ tablespoons cooking oil in a large nonstick pan over medium-high heat. Add scallion whites and cabbage and carrots to the hot pan. Lightly season with salt and pepper. Stir to combine. Cook 4-5 minutes, or until veggies are tender, stirring occasionally. Turn off heat. Transfer to a plate. Wipe out pan.

Cook the Shrimp

Heat 1½ tablespoons cooking oil in the same pan over medium-high heat. Add shrimp, honey, and remaining sesame-ginger amino sauce to hot pan. Cook 5-6 minutes, or until shrimp are fully cooked and sauce has reduced slightly, stirring occasionally.

Plate Your Dish

Divide rice between bowls. Top with sautéed cabbage, carrots, scallion, and honey ginger shrimp. Drizzle any remaining pan sauce over top. Garnish with scallion greens and black and white sesame seeds. Enjoy!

← Click anywhere to see ingredients