Shrimp stir-fry with tuk trey sauce and jasmine rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Shrimp stir-fry with tuk trey sauce and jasmine rice

20-Minute Meal

Shrimp stir-fry with tuk trey sauce and jasmine rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, Pescatarian, <600 Calories, Protein Plus

2 Servings, 580 Calories/Serving

20 Minutes

This speedy shrimp stir-fry hits every taste bud, thanks to the sauce, an umami-bomb enriched with cashews and boasting salty, sweet, and tangy notes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup jasmine rice
  • 1 wedge organic cabbage (about 7 ounces)
  • 1 organic lime
  • 1 organic Fuji or other apple
  • 3 organic scallions
  • 3 tablespoons cashews
  • Shrimp options:
  • 8 ounces wild Gulf shrimp
  • 10 ounces wild jumbo shrimp
  • Sunbasket nuoc cham base (fish sauce - garlic - coconut sugar)
  • ¼ cup fried shallots

Nutrition per serving

Calories 580, Total Fat 17g (22% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 1180mg (51% DV), Total Carb. 82g (30% DV), Fiber 8g (29% DV), Total Sugars 13g (Incl. 1g Added Sugars, 2% DV), Protein 28g
Contains: Fish (anchovy), Tree Nuts (coconut, cashew)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.

In a small sauce pot, combine the rice and 1 cup [1½ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.

While the rice is cooking, start preparing the rest of the meal.


Prep the stir-fry ingredients and tuk trey sauce

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Cut the apple lengthwise into quarters and cut away the core; cut each quarter lengthwise into ½-inch-thick slices, then crosswise into ½-inch cubes.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Finely chop the cashews.
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.

In a small bowl, stir together the nuoc cham base, cashews, 1½ teaspoons [1 TBL] lime juice, and 1 tablespoon [2 TBL] water. Set the tuk trey sauce aside for serving.


Cook the stir-fry

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. 

Add the apple, stir in the white parts of the scallions, and cook until starting to soften, 1 to 2 minutes. Add the cabbage, reduce the heat to low, season with salt and pepper, and cook, stirring occasionally, until warmed through and starting to soften, 2 to 3 minutes. Remove from the heat, return all the shrimp to the pan, and stir to combine. Season to taste with salt and pepper.


Transfer the rice to individual bowls, top with the shrimp stir-fry, and garnish with the fried shallots and green parts of the scallions. Serve the tuk trey sauce and lime wedges on the side.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Juice the lime.
  • Garnish with the fried shallots and scallions.