Orange Garlic Shrimp
with bok choy and rice
Prep & Cook Time: 25-35 min.
Difficulty Level: Intermediate
Spice Level: Mild
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Shellfish (Shrimp), Soy
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. The sauce is also scrumptious on the fresh bok choy and toothsome carrots… a sauce this good deserves to be everywhere. 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
- 5.47 oz. Long Grain White Rice
- 3 oz. Matchstick Carrots
- 2 Green Onions
- 1 Tbsp. Cornstarch
- 2 Garlic Cloves
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) MqgBKEPn
You Will Need
- Olive Oil
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
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 diced chicken breasts, follow same instructions as shrimp in Steps 2 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using whole chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Follow same instructions as above.
If using steak strips, pat dry, coarsely chop, then separate pieces. Follow same instructions as shrimp in Steps 2 and 4, stirring occasionally until steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
Cook the Rice
Bring a small pot with rice, 11/4 cups water, and a pinch of salt to a boil.Once boiling, reduce to a simmer, cover, and cook until tender, 15-18 minutes.Remove from burner and fluff rice. Cover and set aside.While rice cooks, continue recipe.
Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut stems into 1/4" slices and coarsely chop leaves, keeping stems and leaves separate.Trim and thinly slice green onions on an angle, keeping white and green portions separate.Mince garlic.Pat shrimp dry. In a mixing bowl, combine shrimp and cornstarch until coated.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add bok choy stems to hot pan and stir occasionally until lightly charred, 4-5 minutes.Add carrots, white portions of green onions, bok choy leaves, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir often until tender, 1-2 minutes.Remove from burner. Transfer vegetables 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 reach a minimum internal temperature of 145 degrees, 3-4 minutes.
Add Sauce and Finish Dish
Add garlic to hot pan and cook until fragrant, 30-45 seconds.Stir in vegetables until combined, 1-2 minutes.Stir in orange sauce (to taste), soy sauce, and 1 Tbsp. water until vegetables and shrimp are coated. If too thick, add water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner.Plate dish as pictured on front of card, placing shrimp and vegetables on rice and garnishing with green portions of green onions and almonds. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.