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

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

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

    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. While rice cooks, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    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. 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 ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Sear the Shrimp

    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 until shrimp reaches a minimum internal temperature of 145 degrees, 30-60 seconds. Transfer to a plate. Reserve pan; no need to wipe clean.

  • Step 4 - Cook the Vegetables

    Cook the Vegetables

    Return pan used to sear shrimp to medium-high heat. Add 1 tsp. olive oil and bok choy stems to hot pan. Stir often until vegetables just begin to soften, 6-8 minutes. Add bok choy leaves, carrot, 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.

  • Step 5 - Make the Sauce

    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. Remove from burner. Plate dish as pictured on front of card, and garnish with remaining cilantro leaves, 1 tsp. lime zest and lime wedges. Bon appétit!