Sweet Chili Coconut Shrimp
with Bok Choy & Pre-Cooked Jasmine Rice
Details
Plump shrimp are coated in spicy sambal and sweet chili sauce before being topped with coconut flakes and baked in the oven atop tender bok choy and rice.
Ingredients
10 oz
Shrimp (peeled & deveined)
8.5 oz
Pre-Cooked Jasmine Rice
10 oz
Baby Bok Choy
3 tbsp
Sweet Chili Sauce
1 tbsp
Sambal Oelek
1 oz
Unsweetened Coconut Flakes
1 tbsp
Mirin (salted cooking wine)
1 tbsp
Sesame Oil
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Assemble the tray
Preheat the oven to 450°F. Wash and dry the fresh produce. Separate the bok choy leaves from the root; tear the leaves into bite-sized pieces. Coat the bottom of the tray(s) with the sesame oil. Add the rice and mirin to the tray(s); season with salt and pepper and stir to combine. Add the bok choy pieces on top of the rice in an even layer; season with salt and pepper.
step 2
Add the shrimp & serve your dish
Pat the shrimp dry with paper towels. In a large bowl, combine the sweet chili sauce and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Add the shrimp; stir to coat. Add the coated shrimp on top of the base in an even layer. Top the shrimp with the coconut flakes. Bake 9 to 12 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Enjoy!
Ingredients
10 oz
Shrimp (peeled & deveined)
8.5 oz
Pre-Cooked Jasmine Rice
10 oz
Baby Bok Choy
3 tbsp
Sweet Chili Sauce
1 tbsp
Sambal Oelek
1 oz
Unsweetened Coconut Flakes
1 tbsp
Mirin (salted cooking wine)
1 tbsp
Sesame Oil
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Assemble the tray
Preheat the oven to 450°F. Wash and dry the fresh produce. Separate the bok choy leaves from the root; tear the leaves into bite-sized pieces. Coat the bottom of the tray(s) with the sesame oil. Add the rice and mirin to the tray(s); season with salt and pepper and stir to combine. Add the bok choy pieces on top of the rice in an even layer; season with salt and pepper.
step 2
Add the shrimp & serve your dish
Pat the shrimp dry with paper towels. In a large bowl, combine the sweet chili sauce and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Add the shrimp; stir to coat. Add the coated shrimp on top of the base in an even layer. Top the shrimp with the coconut flakes. Bake 9 to 12 minutes, or until the shrimp are opaque and cooked through. Remove from the oven. Enjoy!
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