Customer Favorite

Sweet Chili Garlic Shrimp

with bok choy stir-fry and jasmine rice

$9.95 per serving

Prep & Cook Time: 20-30 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Shellfish, Soy

A note about serious food allergies

Tonight, your dinner will have all the flavors: that distinctive garlic taste, the sweet, slight spice of chili sauce, and a salty punch of soy. (That's just the beginning: We're also giving you cilantro, lime, and honey to tantalize your taste buds.) This Asian-inspired meal checks off all the deliciousness boxes, bringing a calorie-conscious flavor bonanza to your weeknight.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • 8 oz. Carrot
  • 2 Heads of Baby Bok Choy
  • ¼ oz. Cilantro
  • 2 Garlic Cloves
  • 1 Lime
  • 8 oz. Shrimp
  • 1½ fl. oz. Sweet Chili Sauce
  • ¼ fl. oz. Soy Sauce
  • ½ oz. Honey
  • Nutrition (per serving)

  • Calories
    494
  • Carbohydrates
    90g
  • Fat
    5g
  • Protein
    21g
  • Sodium
    1735mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • Sweet Chili Garlic Shrimp with bok choy stir-fry and jasmine rice
    1

    Cook the Rice

    Bring a small pot with rice and 1½ cups water to a boil over high heat. Cover, reduce heat to low, and cook until rice is tender, 18-20 minutes. While rice cooks, prepare ingredients.

  • Sweet Chili Garlic Shrimp with bok choy stir-fry and jasmine rice
    2

    Prepare the Ingredients

    Peel carrot, trim, and cut into sticks, 3" long and ¼" thick. Remove any discolored outer leaves from bok choy. Trim ends and remove leaves. Cut stems into ¼" slices and coarsely chop leaves. Stem cilantro, mince stems, and coarsely chop leaves. Mince garlic. Zest and halve lime. Quarter one half and juice remaining half. Pat shrimp dry, and season both sides with a pinch of pepper.

  • Sweet Chili Garlic Shrimp with bok choy stir-fry and jasmine rice
    3

    Sear the Shrimp

    Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook 30 seconds. Transfer to a plate. Shrimp will finish cooking in a later step. Reserve pan; no need to wipe clean.

  • Sweet Chili Garlic Shrimp with bok choy stir-fry and jasmine rice
    4

    Cook the Vegetables

    Return pan used to sear shrimp to medium-high heat. Add 1 tsp. olive oil, carrot, and bok choy stems to hot pan. Stir often until vegetables just begin to soften, 6-8 minutes. Add bok choy leaves, cilantro stems, and half the garlic (reserve remaining for sauce). Stir constantly until leaves just begin to wilt, 30-60 seconds. Remove to a plate and season with ¼ tsp. salt and a pinch of pepper. Reserve pan; no need to wipe clean.

  • Sweet Chili Garlic Shrimp with bok choy stir-fry and jasmine rice
    5

    Make the Sauce

    Return pan used to cook vegetables to medium-high heat. Add sweet chili sauce, soy sauce, honey, remaining garlic, and 2 tsp. lime juice to pan. Bring to a simmer and cook until reduced to a honey-like consistency, 2-4 minutes. Return shrimp and any accumulated juices to pan. Stir constantly until shrimp are coated in glaze and reach a minimum internal temperature of 145 degrees, 30-60 seconds. Remove from burner.

  • Sweet Chili Garlic Shrimp with bok choy stir-fry and jasmine rice
    6

    Finish the Dish

    Place a bed of rice on a plate and top with vegetables and glazed shrimp. Spoon any remaining glaze on top of shrimp. Garnish with cilantro leaves, 1 tsp. lime zest, and serve with lime wedge on side.