Shrimp & Spicy Sesame Sauce with Snap Peas & Carrots

Shrimp & Spicy Sesame Sauce

with Snap Peas & Carrots

30 MIN
2 Servings
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Available Options

  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
  • with Sea Scallops
    with 10 oz Sustainably Sourced Wild Caught Sea Scallops View recipe
    • with Shrimp

    From the Test Kitchen

    This vibrant dish highlights the umami-rich combo of soy glaze, sesame oil, and spicy sambal oelek, which we’re drizzling over tender shrimp––paired with a classic duo of sautéed vegetables and fluffy white rice.
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    • Nutrition
      PER SERVING
    • Calories
      490 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Shrimp & Spicy Sesame Sauce with Snap Peas & Carrots
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Long Grain White Rice
    • 2 Scallions
    • 2 cloves Garlic
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Soy Glaze
    • 1 tsp Black & White Sesame Seeds
    • 6 oz Carrots
    • 4 oz Sugar Snap Peas
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Peel the carrots; thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod.

    Make the garlic-scallion rice
    2 Make the garlic-scallion rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). 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. Add the sliced green tops of the scallions; stir to combine.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the prepared snap peas and remaining chopped garlic. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    Make the sauce
    4 Make the sauce

    Meanwhile, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Cook the shrimp & serve your dish
    5 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat the remaining sesame 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. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the garlic-scallion rice topped with the cooked vegetables and cooked shrimp. Drizzle with the sauce. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

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    Shrimp & Spicy Sesame Sauce

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Peel the carrots; thinly slice on an angle. Pull off and discard the tough string that runs the length of each snap pea pod.

    2 Make the garlic-scallion rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice and 1 cup of water (carefully, as the liquid may splatter). 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. Add the sliced green tops of the scallions; stir to combine.

    Make the garlic-scallion rice
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the prepared snap peas and remaining chopped garlic. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    4 Make the sauce

    Meanwhile, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Make the sauce
    Cook the shrimp & serve your dish
    5 Cook the shrimp & serve your dish

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat the remaining sesame 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. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the garlic-scallion rice topped with the cooked vegetables and cooked shrimp. Drizzle with the sauce. Garnish with the sesame seeds. Enjoy!

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