Dynamite Shrimp with Jasmine Rice
Extra crispy shrimp coated in a creamy, sweet Thai sauce and served over Jasmine rice.
Medium Instructions
Thaw in refrigerator.
1.In a sauce pan, add rice and 1 1/8 cups water. Bring to boil, stir once, cover and cook on low heat for 20-25 min. Fluff with fork.
2.Meanwhile, drain buttermilk from shrimp.
3.Place seasoned cornstarch with ¼ tsp. kosher salt in a bowl. Place shrimp in cornstarch and coat thoroughly.
4.STOVETOP (PREFERRED): Preheat large sauté pan and add vegetable oil to pan until the bottom is completely covered. When oil is heated (350°F -375°F), add shrimp. Cook 2-3 min. per side until coating is golden brown. Remove shrimp from oil and drain on paper towels.
OVEN: Preheat oven to 450°F. Place coated shrimp on foil-lined baking sheet sprayed with cooking spray. Cook shrimp for 6-7 min, flipping shrimp halfway through.
5.Meanwhile, place creamy Thai sauce and desired amount of sriracha in a mixing bowl and stir to combine.
6.Immediately place cooked shrimp in in mixing bowl with sauce. Gently toss shrimp in sauce until coated. Serve over jasmine rice.
Prep time: 20-25 min.
Large Instructions
Thaw in refrigerator.
1.In a sauce pan, add rice and 2 ¼ cups water. Bring to boil, stir once, cover and cook on low heat for 20-25 min. Fluff with fork.
2.Meanwhile, drain buttermilk from shrimp.
3.Place seasoned cornstarch and ½ tsp. of kosher salt in a bowl. Place shrimp in cornstarch and coat thoroughly.
4.STOVETOP (PREFERRED): Preheat large sauté pan and add vegetable oil to pan until the bottom is completely covered. When oil is heated (350°F -375°F), add shrimp. Cook 2-3 min. per side until coating is golden brown. Remove shrimp from oil and drain on paper towels.
OVEN: Preheat oven to 450°F. Place coated shrimp on foil-lined baking sheet sprayed with cooking spray. Cook shrimp for 6-7 min, flipping shrimp halfway through.
5.Meanwhile, place creamy Thai sauce and desired amount of sriracha in a mixing bowl and stir to combine.
6.Immediately place cooked shrimp in in mixing bowl with sauce. Gently toss shrimp in sauce until coated. Serve over jasmine rice.
Prep time: 20-25 min.
Serving Suggestions
Dream Dinners Sweet Gingered Carrots
| Nutrition Facts | |
|---|---|
|
6 servings per container (Large)
3 servings per container (Medium)
Serving size
8 shrimp & 3/4 cup rice
|
|
|
Amount per serving
Calories
498
|
|
| % Daily Value* | |
|
Total Fat
10g
|
13% |
|
Saturated Fat
2g
|
10% |
|
Trans Fat
<1g
|
|
|
Sodium
1414mg
|
61% |
|
Cholesterol
180mg
|
60% |
|
Total Carbohydrates
74g
|
27% |
|
Dietary Fiber
<1g
|
4% |
|
Total Sugars
11g
|
|
|
Includes 9g Added Sugars
|
18% |
|
Protein
24g
|
48% |
|
Vitamin D
<1µg
|
5% |
|
Calcium
137mg
|
11% |
|
Iron
1mg
|
6% |
|
Potassium
311mg
|
7% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
May Contain: Milk, Eggs, Fish, Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Ingredients: BUTTERMILK 1% HALF GALLON (Cultured lowfat milk, nonfat milk, sodium citrate, vitamin A palmitate. CONTAINS: Milk.), CORNSTARCH, SPICE ONION GRANULATED, RICE JASMINE, MAYONNAISE LITE [(Water, Soybean Oil, Vinegar, Modified Food Starch*, Egg Yolks, Contains Less Than 2% of Salt, Eggs Natural Flavor, Mustard Flour, Potassium Sorbate* and Calcium Disodium EDTA (As Preservatives), Phosphoric Acid*, Oleoresin Paprika*)], SAUCE CHILI SWEET THAI [Sugar, Water, Pickled Red Chili, Vinegar, Garlic, Salt, Stabilizer: Xanthan Gum.], ONION GREEN ICELESS STALKS, SHRIMP WHT P&D TLOF 31/40
Nutritional information is per serving unless otherwise stated and are based on standard formulations. For example, if one Large dinner was divided into 6 equal portions, the nutritional information is accurate for one portion. Variations in ingredients and preparation, as well as substitutions, will increase or decrease any stated nutritional values. Items vary by store, and are subject to change. Contact your local store for further assistance.
