Meal Kit
Orange Garlic Shrimp
with bok choy and rice
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Tree Nuts (Almonds), Shellfish (Shrimp), Soy
Chef
David Padilla
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
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8 oz. Shrimp
- ¾ cup Jasmine Rice
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3 fl. oz. Spicy Orange Sauce
- 3 oz. Matchstick Carrots
- 2 Green Onions
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1 oz. Slivered Almonds
- 3 Tbsp. Cornstarch
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0.406 fl. oz. Tamari Soy Sauce (GF)
- 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.
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Nutrition (per serving) VqmyvBq7
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Calories660
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Carbohydrates100g
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Net Carbs94g
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Fat18g
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Protein27g
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Sodium1860mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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
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If using 16 oz shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
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If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as below.
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If using diced chicken, follow same instruction as shrimp in Steps 2 and 4, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Rice
Bring a small pot with rice, 11/2 cups water, and a pinch of salt to a boil. 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, prepare ingredients. -
2 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. Gently combine with cornstarch in a mixing bowl until coated. -
3 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. -
4 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. -
5 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, 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!
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