Shrimp with Tiger Sauce

and charred 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

Calories Conscious
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 snap peas, this meal will have you purring and licking your paws like the most satisfied of jungle cats.

In Your Box (serves 2)

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

  • Calories
    450
  • Carbohydrates
    62g
  • Fat
    10g
  • Protein
    22g
  • Sodium
    1721mg

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. Remove from burner. Set aside covered. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Remove strings from snap peas, if necessary. Trim and thinly slice green onions on an angle. Pat shrimp dry, and season both sides with ¼ tsp. salt and 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. Cook undisturbed until shrimp are charred, 1-2 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 Snap Peas
    4

    Cook the Snap Peas

    Return pan used to sear shrimp to medium-high heat. Add 1 tsp. olive oil and snap peas to hot pan. Cook until snap peas start to blister, 1-2 minutes. Stir in half the ginger (reserve remaining for sauce) and cook 30 seconds. Season with a pinch of salt and pepper. Remove snap peas to a plate. Cooking 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 snap peas to high heat. Add 1 tsp. olive oil, remaining ginger, and half the green onions (reserve remaining for garnish) to hot pan and cook 30 seconds. Stir in 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) and a pinch of salt. Plate dish as pictured on front of card, garnishing with remaining green onions. Bon appétit!