Spicy Korean-Style BBQ Shrimp Rice Bowl
with garlic bok choy
Prep & Cook Time: 35-45 min.
Cook Within: 3 days
Difficulty Level: Intermediate
Spice Level: Medium
Contains: Shellfish (Shrimp), Wheat, Sesame, Soy
We made sure to spice up your regular weekday meal with Korean-style, crispy, savory shrimp on a bed of rice brimming with greens. Take-out who? We got you.
In Your Box (serves 2)
- 2 Heads of Baby Bok Choy
- ¾ cup Jasmine Rice
- 2 Green Onions
- 2 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) BqBdZ03m
You Will Need
- Olive Oil
- 1 Medium Non-Stick Pan
- 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 16 oz. shrimp, follow same instructions as 8 oz. shrimp, working in batches if necessary.
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 steak strips, pat dry, coarsely chop, then separate pieces. Follow same instructions as shrimp in Step 4, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
Cook the Rice
Bring a small pot with rice and 11/4 cups water to a boil.Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and season with a pinch of salt. Add half the green onions (prepared in a later step; reserve remaining for garnish) and fluff with a fork. Cover and set aside.While rice cooks, continue recipe.
Prepare the Ingredients
Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/4" strips.Trim and thinly slice green onions.Mince garlicPat shrimp dry.In a mixing bowl, combine shrimp and cornstarch. Gently toss to coat.
Cook the Bok Choy
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and bok choy to hot pan. Stir often until tender, 3-4 minutes.Add garlic and stir often until fragrant, 30-60 seconds.Remove from burner.
Cook the Shrimp
Line a plate with a paper towel. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pan and cook until browned and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove from burner. Transfer shrimp to towel-lined plate. Reserve pan; no need to wipe clean.
Make Sauce and Finish Dish
Return pan used to cook shrimp to medium heat. Add BBQ sauce (to taste) and 2 Tbsp. water to hot pan. Stir often, 1 minute.Remove from burner.Plate dish as pictured on front of card, topping rice with bok choy, shrimp, and sauce (to taste). Garnish with sesame seeds and remaining green onions. Bon appétit!
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