Meal Kit

Sweet Chili Garlic Shrimp

with bok choy stir-fry and jasmine rice

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 3 days

Contains: Shellfish (Shrimp), Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories

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)

  • 2 Heads of Baby Bok Choy
  • Info
    8 oz. Shrimp
  • ¾ cup Jasmine Rice
  • 3 oz. Matchstick Carrots
  • 1 Lime
  • 1½ fl. oz. Sweet Chili Sauce
  • ½ fl. oz. Honey
  • ¼ oz. Cilantro
  • 2 Garlic Cloves
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
Contains: Sulfites
Food intolerance information

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)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 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
  1. 1

    Cook the Rice

    Bring a small pot with rice, 11/2 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.

  2. 2

    Prepare the Ingredients

    Remove any discolored outer leaves from bok choy. Trim ends and remove leaves. Cut stems into 1/4" 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 1/4 tsp. salt and a pinch of pepper.

  3. 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.

  4. 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 1/4 tsp. salt and a pinch of pepper.

    Reserve pan; no need to wipe clean.

  5. 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!

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