Honey-Ginger Shrimp & Rice with Cucumber & Radishes
600 Calories or Less

Honey-Ginger Shrimp & Rice

with Cucumber & Radishes

25 MIN
2 Servings
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  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp

    From the Test Kitchen

    In this dish, our shrimp get a sweet and salty kick from a marinade of honey, ginger and sesame oil. Crunchy marinated cucumbers and radishes tossed with diced jalapeño pepper add a burst of refreshing flavor and thrilling heat. It's all topped off with a simple garnish of crispy onions.
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    • Nutrition
      PER SERVING
    • Calories
      560 Cals (est.)
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    ingredients
    Honey-Ginger Shrimp & Rice with Cucumber & Radishes
    Title
    • 10 oz Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 1 Persian Cucumber
    • 1 Jalapeño Pepper
    • 3 oz Radishes
    • 1 Piece Ginger
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Sugar
    • ⅓ cup Crispy Onions
    • 2 tsps Honey
    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Thinly slice the cucumber into rounds. Halve the radishes lengthwise, then thinly slice crosswise. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Place in a separate bowl; add the honey, sesame oil, and 1 tablespoon of warm water. Season with salt and pepper. Whisk to combine. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

    Prepare the ingredients & make the glaze
    Marinate the vegetables
    3 Marinate the vegetables

    In a medium bowl, whisk together the sugar, vinegar, and a drizzle of olive oil until the sugar has dissolved. Add the sliced cucumber, sliced radishes, and as much of the diced pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.  

    4 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked rice topped with the marinated vegetables and cooked shrimp (including any glaze from the pan). Garnish with the crispy onions. Enjoy!  

    Cook the shrimp & serve your dish
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