Honey-Ginger Shrimp & Rice
with Marinated Cucumber & Crispy Onions
Ingredients
- 10 oz Shrimp
- 1/2 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
- 1/4 cup Crispy Onions
- 2 tsps Honey
Instructions
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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.
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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 bowl; add the honey, sesame oil, and 1 tablespoon of warm water. Season with salt and pepper. Whisk to combine. Remove the stems from the sweet pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.
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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.
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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, 1 to 2 minutes, or until slightly opaque. Add the glaze; stir carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the shrimp are 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 scallions. Enjoy!
Contains: Crustacean Shellfish, Fish, Milk, Peanuts, Soy, Tree Nuts, Sesame, Wheat
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