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Sweet Chili Shrimp with Jasmine Rice And Bok Choy
Recipe

6 INGREDIENTS • 7 STEPS • 30MINS

Sweet Chili Shrimp with Jasmine Rice And Bok Choy

4.6
16 ratings
Community Pick
Community Pick
Fragrant, fluffy jasmine rice topped with succulent shrimp bathed in a tangy, sweet and spicy sauce may seem like a complicated and time consuming meal to prepare, but we make it easy – and fast. Served with tender sautéed baby bok choy.
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Sweet Chili Shrimp with Jasmine Rice And Bok Choy
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Fragrant, fluffy jasmine rice topped with succulent shrimp bathed in a tangy, sweet and spicy sauce may seem like a complicated and time consuming meal to prepare, but we make it easy – and fast. Served with tender sautéed baby bok choy.
30MINS
Total Time
$5.06
Cost Per Serving
Ingredients
Servings
2
us / metric
Jasmine Rice
2/3 cup
Baby Bok Choy
4
Baby Bok Choy
Thai Sweet Chili Sauce
4 Tbsp
Thai Sweet Chili Sauce
Water
1 cup
Water
Vegetable Oil
1 Tbsp
Vegetable Oil
Nutrition Per Serving
VIEW ALL
Calories
492
Fat
8.0 g
Protein
34.8 g
Carbs
69.1 g
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Sweet Chili Shrimp with Jasmine Rice And Bok Choy
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
In a small saucepot combine Jasmine Rice (2/3 cup) and Water (1 cup).
step 2
Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes. Remove from heat, fluff with a fork and set aside. Keep warm for plating, covered.
step 2 Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes. Remove from heat, fluff with a fork and set aside. Keep warm for plating, covered.
step 3
Cut the ends from the Baby Bok Choy (4) and discard. Remove the leaves from the bok choy and set aside.
step 4
Pat dry the Shrimp (12) with paper towels and place in a medium bowl.
step 5
Add the Thai Sweet Chili Sauce (4 Tbsp). Stir to combine; set aside.
step 5 Add the Thai Sweet Chili Sauce (4 Tbsp). Stir to combine; set aside.
step 6
Add the baby bok choy and shrimp to the pan with Vegetable Oil (1 Tbsp) and continue to cook while moving the pan around for another 1 to 2 minutes, until the shrimp is cooked through and the baby bok choy is tender but still crunchy.
step 6 Add the baby bok choy and shrimp to the pan with Vegetable Oil (1 Tbsp) and continue to cook while moving the pan around for another 1 to 2 minutes, until the shrimp is cooked through and the baby bok choy is tender but still crunchy.
step 7
In the center of two bowls, place the jasmine rice. Top with the Sweet Chili Shrimp and baby bok choy. Serve and enjoy!
step 7 In the center of two bowls, place the jasmine rice. Top with the Sweet Chili Shrimp and baby bok choy. Serve and enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Asian
Lunch
Quick & Easy
Seafood
Thai
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