Meal Kit
Spicy Korean-Style BBQ Shrimp Rice Bowl
with garlic bok choy
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Wheat, Sesame, Soy
-
Under %{max_calories} calories
Chef
Rachel Post
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
-
8 oz. Shrimp
- ¾ cup Jasmine Rice
-
2 fl. oz. Korean BBQ Sauce
- 2 Green Onions
- 2 Tbsp. Cornstarch
- 2 Garlic Cloves
-
1 tsp. Multicolor Sesame Seeds
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
-
Calories560
-
Carbohydrates86g
-
Net Carbs83g
-
Fat12g
-
Protein23g
-
Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 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
-
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.
-
1 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. -
2 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. -
3 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. -
4 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. -
5 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!
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.
