We love citrus in the Home Chef kitchen, but since we live in our lemon and lime comfort zone, it's not often we get to use the noble orange. Well, not often enough, we should say. In this meal, orange, garlic, and soy meld for the perfect sauce to coat these small seafood superstars. Feel free to spread the sauce onto the fresh bok choy and toothsome carrots… a sauce this good deserves to be everywhere.
Bring a small pot with rice, 1½ cup water, and a pinch of salt to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Remove from burner and fluff rice. Cover and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves.
Pat shrimp dry, and place in a mixing bowl with cornstarch. Toss to coat.
Cook the Vegetables
Heat a large non-stick pan with 2 tsp. olive oil over medium-high heat. Add bok choy stems and stir occasionally until lightly charred, 4-5 minutes.
Add matchstick carrots, white portions of green onions, and bok choy leaves. Stir often until vegetables are tender, 1-2 minutes.
Season with ¼ tsp. salt and ¼ tsp. pepper. Remove to a plate.
Wipe pan clean and reserve.
Cook the Shrimp
Return pan used to cook vegetables to medium-high heat and add 2 tsp. olive oil.
Add shrimp to hot pan. Flip occasionally until crispy and shrimp reaches a minimum internal temperature of 145 degrees, 3-4 minutes.
Add garlic and cook until fragrant, 30 seconds.
Stir in spicy orange sauce and soy sauce until shrimp are coated.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with green portions of green onions and almonds. Bon appétit!