Sesame & Soy-Glazed Shrimp
with Bok Choy, Carrots & White Rice
Ingredients
- 10 20 oz Shrimp (or 10 | 20 oz Boneless Chicken Breast Pieces or 2 | 4 Skin-On Salmon Fillets)
- 1/2 cup Long Grain White Rice
- 10 20 oz Baby Bok Choy
- 6 12 oz Carrots
- 2 4 Scallions
- 1 2 Tbsp Sambal Oelek
- 2 4 Tbsp Soy Glaze
- 1 2 Tbsp Sesame Oil
- 1 2 tsp Black & White Sesame Seeds
From your pantry: Olive Oil, Salt, Pepper
Instructions
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Prepare the ingredients
Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop.
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Make the scallion rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Carefully add the rice and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sliced green tops of the scallions; stir to combine.
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Cook the vegetables
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the chopped bok choy; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
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Make the sauce
Meanwhile, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.
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Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels. Season with salt and pepper if desired. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Turn off the heat. Serve the scallion rice topped with the cooked vegetables and cooked shrimp. Drizzle with the sauce. Garnish with the sesame seeds. Enjoy!
Protein Variations
Chicken
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Cook the chicken
Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat. Serve the scallion rice topped with the cooked vegetables and cooked chicken. Drizzle with the sauce. Garnish with the sesame seeds. Enjoy!
Salmon
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Cook the salmon
Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat the remaining sesame oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is lightly crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Serve the scallion rice topped with the cooked vegetables and cooked fish. Drizzle with the sauce. Garnish with the sesame seeds. Enjoy!
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