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

Calories Conscious
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)

  • ¼ oz. Cilantro
  • 2 Garlic Cloves
  • ¾ cup Jasmine Rice
  • 8.44 oz. Heads of Baby Bok Choy
  • 1 Lime
  • Info
    8 oz. Shrimp
  • 3 oz. Matchstick Carrots
  • 1½ fl. oz. Sweet Chili Sauce
  • ½ fl. oz. Honey
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
  • Nutrition (per serving)

  • Calories
    513
  • Carbohydrates
    90g
  • Fat
    6g
  • Protein
    21g
  • Sodium
    1683mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Cook the Rice
    1

    Cook the Rice

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

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Remove any discolored outer leaves from bok choy. Trim ends and remove leaves. Cut stems into ¼" slices and coarsely chop leaves. Mince cilantro, leaves and stems. Mince garlic. Zest and halve lime. Quarter one half and juice remaining half. Pat shrimp dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Cook the Shrimp
    3

    Cook 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 until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Transfer shrimp to a plate. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Vegetables
    4

    Cook the Vegetables

    Return pan used to cook shrimp to medium-high heat. Add 1 tsp. olive oil and bok choy stems to hot pan. Stir often until stems just begin to soften, 6-8 minutes. Add bok choy leaves, matchstick carrots, half the cilantro (reserve remaining for garnish), 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.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    Return pan used to cook vegetables to medium-high heat. Add sweet chili sauce, honey, tamari soy sauce, remaining garlic, and 2 tsp. lime juice. Bring to a simmer and stir occasionally 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. Remove from burner. Plate dish as pictured on front of card, garnishing with remaining cilantro and 1 tsp. lime zest. Squeeze lime wedges over meal to taste. Bon appétit!