Shrimp with Tiger Sauce

and charred sugar snap peas

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Wheat, Shellfish, Soy

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A note about serious food allergies

Midweek hunger can be solved by a heaping mound of fierceness with a subtle side of rawr. Kidding aside, our version of tiger sauce, a mix of ponzu, Sriracha, and other sauces, coats these delicate shrimp. Served with jasmine rice and charred sugar snap peas, this meal will have you purring and licking your paws like the most satisfied of jungle cats.

In Your Box (serves 2)

  • ½ cup Jasmine Rice
  • 6 oz. Snap Peas
  • 2 Green Onions
  • Info
    8 oz. Shrimp
  • 2 tsp. Chopped Ginger
  • 5½ fl. oz. Tomato Juice
  • Info
    1 fl. oz. Ponzu Sauce
  • ½ oz. Honey
  • Info
    1 tsp. Miso Paste
  • 2 tsp. Sriracha
  • Nutrition (per serving)

  • Calories
    403
  • Carbohydrates
    57g
  • Fat
    10g
  • Protein
    22g
  • Sodium
    1729mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

    Bring a small pot with rice and 1 cup water to a boil. Reduce heat to low, cover, and cook until rice is tender, 18-20 minutes. Set aside covered. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Remove strings from sugar snap peas, if necessary. Trim and thinly slice green onions on an angle. Pat shrimp dry, and season both sides with ¼ tsp. pepper.

  • Step 3 - Sear the Shrimp
    3

    Sear the Shrimp

    Place a medium non-stick pan over high heat. Add 2 tsp. olive oil and shrimp to hot pan and cook undisturbed until shrimp is charred, 2-3 minutes. Transfer shrimp to a plate. Shrimp will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Sugar Snap Peas
    4

    Cook the Sugar Snap Peas

    Return pan used to sear shrimp to medium-high heat. Add 1 tsp. olive oil and sugar snap peas to hot pan and cook until peas start to blister, 1-2 minutes. Stir in half the ginger (reserve remaining for sauce) and cook 30 seconds. Season to taste with salt and pepper. Remove peas to a plate. Cooking sugar snap peas so quickly helps them retain their vibrant color and crunch. Reserve pan; no need to wipe clean.

  • Step 5 - Finish Shrimp and Tiger Sauce
    5

    Finish Shrimp and Tiger Sauce

    Return pan used to cook sugar snap peas to high heat. Add 1 tsp. olive oil, remaining ginger, and half the green onions to hot pan and cook 30 seconds. Add tomato juice, ponzu, honey, and miso and cook until slightly thickened, 2-3 minutes. Return shrimp and any accumulated juices to pan and cook until shrimp is glazed and reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Add Sriracha (to taste). Plate dish as pictured on front of card, garnishing with remaining green onions. Bon appétit!