Chili-Garlic Shrimp Rice Bowls
with Sesame-Ginger Bok Choy and Carrots- Shrimp
- Wheat
- Soy
- Sesame
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Carrot • Jasmine rice • Shanghai bok choy • Yellow onion • Ginger sauce (soy, wheat) (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Sesame oil (sesame).
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Jasmine Rice
(May be present: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Carrot
1 unit(s)
Yellow Onion
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
1 tbsp
Chili-Garlic Sauce
(May be present: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans)
4 tbsp
Ginger Sauce
(Contains: Soy, Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Sulphites)
1 tbsp
Sesame Oil
(Contains: Sesame May be present: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the broiler to high.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, using a strainer, drain shrimp then pat dry with paper towels. Season with salt and pepper.
- To a foil-lined baking sheet, add shrimp. Brush with chili-garlic sauce.
- Broil in the middle of the oven for 6-8 min, until cooked through.**
- While the shrimp broils, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Rinse bok choy leaves to wash away any dirt, then cut bok choy into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add half the sesame oil, then carrots and 3 tbsp (6 tbsp) water. Cook for 2 min, stirring often, until starting to soften.
- Add onion. Cook for 1 min, stirring often, until starting to soften.
- Add bok choy. Cook for 2-3 min, stirring occasionally, until veggies are tender-crisp and water has evaporated. Season with salt and pepper.
- To the same pan, add half the ginger sauce. Cook for 30 sec, stirring occasionally, until fragrant.
- Fluff rice with a fork, then stir in half the crispy shallots and remaining sesame oil.
- Divide rice between bowls. Top with veggies and shrimp.
- Drizzle remaining ginger sauce over shrimp.
- Sprinkle remaining crispy shallots over top.
If you've opted to get shrimp, using a strainer, drain shrimp, then pat dry with paper towels. Season with salt and pepper. To a foil-lined baking sheet, add shrimp. Brush with chili-garlic sauce. Cook in the same way the recipe instructs you to cook salmon.**
