Meal Kit

Garlic-Ginger Shrimp & Coconut Risotto

with bok choy and green onions

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Tree Nuts (Coconuts), Shellfish (Shrimp)

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Thailand and Italy are both known for great cuisine and great vacations. But maybe you've never thought of them together, at least not until you had this meal. Succulent shrimp, with ginger and garlic flavors as well as fresh bok choy and a smattering of sweet, rich coconut… all with that creamy rice base that makes risotto such a rock star dish. Thaitalian fusion? Let's make it a thing. Tip: Bok choy can retain some grit, even after washing. To completely clean, hold upside down in a bowl of water. Shake slightly to release the grit.

In Your Box (serves 2)

  • 2 Heads of Baby Bok Choy
  • Info
    8 oz. Shrimp
  • Info
    5⅗ fl. oz. Coconut Milk
  • ½ cup Arborio Rice
  • 2 fl. oz. Thai Sweet Garlic and Ginger Sauce
  • 2 Green Onions
  • 4 tsp. Mirepoix Broth Concentrate
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan
  • 1 Small Pot

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.

  • If using ground turkey, follow same instructions as shrimp in Step 4, breaking up turkey until no pink remains and turkey reaches minimum internal temperature, 7-9 minutes.

  • If using steak strips, spread into a single layer, pat dry, and coarsely chop. Follow same instructions as shrimp in Step 4, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.

  • If using Impossible burger, follow same instructions as shrimp in Step 4, breaking up burger until heated through, 6-8 minutes.

  1. 1

    Prepare the Ingredients

    Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves. Keep stems and leaves separate.

    Trim and thinly slice white portions of green onions. Thinly slice green portions of green onions on an angle. Keep white and green portions separate.

    Pat shrimp dry.

  2. 2

    Start the Risotto

    Place a medium pot over medium-high heat and add 1 tsp. olive oil.

    Add rice and white portions of green onions to hot pot. Stir occasionally until rice is toasted and opaque, 1-2 minutes.

    Add 1/2 cup boiling water from small pot, mirepoix base, and coconut milk to pot with rice. Rice should just be covered by water. Stir often until coconut milk has melted and nearly all liquid is absorbed.

  3. 3

    Finish the Risotto

    Add 1/2 cup boiling water from small pot and stir often until nearly all water is absorbed. Repeat this process, stirring often, 18-20 minutes.

    Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done. There may be water left.

    Remove from burner and stir in green portions of green onions (reserve a pinch for garnish) and 1/4 tsp. salt. Cover and set aside.

  4. 4

    Cook the Shrimp

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.

    Working in batches if necessary, add shrimp to hot pan and cook undisturbed until shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Transfer shrimp to a plate. Keep pan over medium-high heat.

  5. 5

    Cook Vegetables and Finish Dish

    Add 1 tsp. olive oil and bok choy stems to hot pan. Stir occasionally until lightly browned, 2-3 minutes.

    Add bok choy leaves and stir constantly until leaves are wilted, 1-2 minutes.

    Stir in shrimp, garlic and ginger sauce (to taste), and a pinch of salt until combined and heated through, 30-60 seconds.

    Remove from burner.

    Plate dish as pictured on front of card, topping risotto with shrimp-vegetable mixture and garnishing with reserved green portions of green onions. Bon appétit!

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