Healthy

Soy Lime Shrimp with Scallion Rice

35 Min

150 Reviews

From the Test Kitchen

This recipe takes classic ranch dip to a new level. Instead of sour cream, protein-packed cottage cheese, a great option is blended with ranch spices for a velvety and healthy dip.

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Instructions

Fresh

INGREDIENTS

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Cost Per Serving:

$15.99

10 oz Shrimp (Peeled & Deveined)

½ cup Brown Rice

10 oz Baby Bok Choy

1 Tbsp Mirin (Salted Cooking Wine)
2 Scallions
1 Lime
1 Tbsp Soy Sauce

step by step

INSTRUCTIONS

COOK ALONG

1

Prepare the ingredients

Wash and dry the fresh produce. Keeping the stem intact, cut off and discard just the small root ends of the bok choy, then halve lengthwise (if the bok choy is very large, quarter lengthwise instead). Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime.

2

Make the scallion rice

In a small 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 frequently, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 1 1/4 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3

Cook the bok choy

Once the rice has cooked about 10 minutes, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved bok choy, cut side down. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Flip the bok choy. Add 2 tablespoons of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook 3 to 5 minutes, or until the bok choy is tender when pierced with a fork. Add the butter, mirin (carefully, as the liquid may splatter), and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the bok choy is coated. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

5

Cook the shrimp serve your dish

Pat the shrimp dry with paper towels. Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the soy sauce (carefully, as the liquid may splatter) and the juice of 2 lime wedges. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp with the scallion rice and cooked bok choy. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

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