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Shrimp stir-fry with Cambodian tuk trey sauce and jasmine rice

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

Instructions

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.

Prep the stir-fry ingredients and tuk trey sauce

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.
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 tuk trey sauce base, 1½ teaspoons [1 TBL] lime juice, and 1 tablespoon [2 TBL] water. Set 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. Stir in the apple and white parts of the scallions and cook until starting to soften, 1 to 2 minutes. Working in batches if needed, 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. Remove from the heat, return all the shrimp to the pan, and stir in the cabbage. Season to taste with salt and pepper.

Serve

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.

Similar Recipes

20-Minute Meal

Shrimp stir-fry with Cambodian tuk trey sauce and jasmine rice

Dairy-Free, Soy-Free

2 Servings, 640 Calories/Serving

20 Minutes

This fast shrimp stir-fry hits every taste bud, thanks to the salty, sweet, tangy, and mildly spicy Cambodian tuk trey sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket 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 organic lime
1 organic Fuji or other apple
3 organic scallions
Shrimp options:
10 ounces wild Gulf shrimp
10 ounces wild tail-on jumbo shrimp
Sun Basket tuk trey sauce base (fish sauce - cashews - sambal oelek - fresh garlic - coconut sugar)
5 ounces organic shredded green or other cabbage
¼ cup fried shallots

Chef's Tip

For added flavor, marinate the shrimp in half the tuk trey sauce before cooking the stir-fry, then serve the remaining sauce alongside.

Ingredient IQ

Sambal oelek is one of our favorite tools to bring heat and flavor to a dish. Sambal is an Indonesian term for a sauce made with chiles, and oelek refers to the mortar and pestle traditionally used to make it. We use a dab in the tuk trey sauce so it’s just a little spicy but not fiery.

Nutrition per serving

Calories: 640, Protein: 35g (70% DV), Fiber: 9g (36% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 2.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 215mg (72% DV), Sodium: 1270mg (53% DV), Carbohydrates: 82g (27% DV), Total Sugars: 17g, Added Sugars: (coconut sugar): 1g (2% DV).
Contains: Fish (anchovy), Tree Nuts (cashew, coconut), Wheat

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.