1. In a medium bowl, stir together carrots and seasoned rice vinegar, set aside. In a small bowl, make the ponzu glaze by combining the ponzu sauce, whites of the scallions, sesame oil, and as much of the sriracha sauce as you like; stir well and set aside.

2. In a medium nonstick skillet, heat 1 teaspoon of the cooking oil over medium-high heat until hot and add the peanuts and ginger. Season with a pinch of salt, if desired. Cook, stirring frequently, for 1–2 minutes, or until fragrant and slightly browned. Transfer to plate lined with paper towel to drain excess oil.

3. Wipe the pan, return to the stove, and heat the remaining 2 teaspoons of oil over medium-high heat. Dry the shrimp with a towel and cook for 2–3 minutes, tossing occasionally. Add the ponzu glaze to the pan and stir to coat the shrimp. Continue until the sauce reduces slightly and the shrimp are cooked through, about 1–2 minutes more.

4.While the shrimp cooks, heat the jasmine rice in the microwave, according to package directions. To serve, divide rice among 2 plates, top with shredded carrots and ponzu-glazed shrimp. Sprinkle with the ginger peanut crumble and remaining green onions.

Allergens: Shellfish, peanuts, sesame

• 5 g Total Fat
• 1 g Saturated Fat
• 0 g Trans Fat
• 10 mg Cholesterol
• 600 mg Sodium
• 44 g Total Carbohydrate
• 3 g Dietary Fiber
• 4 g Total Sugars
• 13 g Protein