Meal Kit
Ramsay’s Crispy Sesame Shrimp
with snap peas and yuzu slaw
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Shellfish (Shrimp), Wheat, Sesame, Soy
- Pescatarian
Chef
Gordon Ramsay
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In Your Box (serves 2)
- 8 oz. Shrimp
- 5.47 oz. Long Grain White Rice
- 4 oz. Snap Peas
- 3 oz. Matchstick Carrots
- 3 oz. Shredded Red Cabbage
- 2 fl. oz. Garlic Sesame Sauce
- ½ cup Panko Breadcrumbs
- ¼ cup Tempura Mix
- 1 oz. Yuzu Dipping Sauce
- 2 Green Onions
- 4 tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories900
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Carbohydrates109g
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Net Carbs104g
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Fat39g
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Protein30g
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Sodium2250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 3 Mixing Bowls
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 2 Plates
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Rice
Bring a small pot with rice, 1/4 tsp. salt, and 1 1/4 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice cooks, continue recipe. -
2 Prepare Ingredients and Make Slaw
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
If desired, pull strings from snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.In a mixing bowl, combine yuzu sauce, carrots, and cabbage and toss to combine. Set aside. -
3 Cook the Snap Peas
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Let oil heat, 3 minutes.
Add white portions of green onions, snap peas, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, 6-8 minutes.Remove from burner. Transfer to a plate. Reserve pan; no need to wipe clean.While snap peas cook, continue recipe. -
4 Prepare the Shrimp
Pat shrimp dry.
Combine tempura mix, a pinch of salt, and 3 Tbsp. water in another mixing bowl until a thick, pancake-like batter forms. If mixture is too thick, add additional water, 1 tsp. at a time, until consistency is reached.Combine panko and sesame seeds in another mixing bowl.Transfer batter-coated shrimp to bowl with panko mixture and gently toss until evenly coated. -
5 Cook Shrimp and Finish Dish
Line another plate with a paper towel.
Place pan used to cook snap peas over medium-high heat and add 4 Tbsp. olive oil. Let oil heat, 3 minutes.Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches, if necessary, add shrimp to hot oil and fry until golden-brown and shrimp reach a minimum internal temperature of 145 degrees, 2-3 min per side. Replenish oil if necessary between batches.Remove from burner. Transfer to towel-lined plate or a cooling rack.Plate dish as pictured on front of card, topping rice with slaw, snap peas, shrimp, garlic sesame sauce, and green portions of green onions. Bon appétit!
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