Orange Garlic Shrimp

with bok choy and rice

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Shellfish, Soy, Tree Nuts

A note about serious food allergies

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.

In Your Box (serves 2)

  • 2 Green Onions
  • ¾ cup Jasmine Rice
  • 3 oz. Matchstick Carrots
  • 2 Heads of Baby Bok Choy
  • 2 Garlic Cloves
  • Info
    8 oz. Shrimp
  • 3 Tbsp. Cornstarch
  • Info
    3 fl. oz. Spicy Orange Sauce
  • Info
    0.406 fl. oz. Tamari Soy Sauce
  • Info
    1 oz. Slivered Almonds

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
  • Pepper
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • Step 1 - Cook the Rice

    Cook the Rice

    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.

  • Step 2 - Prepare the 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. Mince garlic. Pat shrimp dry, and place in a mixing bowl with cornstarch. Toss to coat.

  • Step 3 - Cook the Vegetables

    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.

  • Step 4 - Cook the Shrimp

    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.

  • Step 5 - Finish the Dish

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with green portions of green onions and almonds. Bon appétit!

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