Chinese Five-Spice Shrimp with Pineapple, Bok Choy & Coconut Rice

Chinese Five-Spice Shrimp

with Pineapple, Bok Choy & Coconut Rice

Group Created with Sketch. 20 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving

This balanced dish is bursting with complexity, thanks in no small part to the Chinese five-spice powder that you’ll use to marinate the shrimp. Five-spice powder is a traditional blend typically containing cloves, Chinese cinnamon, Sichuan pepper, star anise and fennel seeds. That means it’s part sweet, part heat and inlaid with notes of licorice. We’re pairing the spiced shrimp with an equally vibrant, tropical rice for a meal that’s truly unforgettable.

This balanced dish is bursting with complexity, thanks in no small part to the Chinese five-spice powder that you’ll use to marinate the shrimp. Five-spice powder is a traditional blend typically containing cloves, Chinese cinnamon, Sichuan pepper, star anise and fennel seeds. That means it’s part sweet, part heat and inlaid with notes of licorice. We’re pairing the spiced shrimp with an equally vibrant, tropical rice for a meal that’s truly unforgettable.

Get Cooking
fresh
ingredients
Chinese Five-Spice Shrimp with Pineapple, Bok Choy & Coconut Rice
Title
  • 1 lb Shrimp
  • 2 cups Jasmine Rice
  • 1 13.5-Ounce Can Coconut Milk
  • 6 oz Cubed Pineapple
  • 3 Scallions
  • 1 Lime
  • ¾ lb Baby Bok Choy
  • 1 large bunch Cilantro
  • 1 2-Inch Piece Ginger
  • 1 Tbsp Five-Spice Shrimp Spice Blend (Chinese Five-Spice Powder, Black Sesame Seeds & White Sesame Seeds)
  • ½ cup Coconut Flakes
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Make the coconut rice:
1 Make the coconut rice:

In a medium pot, heat the rice, coconut milk (shaking the can before opening), a big pinch of salt and ¾ cup of water to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 14 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let rest for 5 minutes. Fluff the finished rice with a fork.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Quarter the lime. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms of the scallions on an angle; slice the green tops into ½-inch pieces on an angle. Remove and discard the root end of the bok choy; roughly chop the leaves and stems. Pick the cilantro leaves off the stems; discard the stems. Peel and mince the ginger. Toss the shrimp with the spice blend; season with salt and pepper.

Toast the coconut flakes:
3 Toast the coconut flakes:

Heat a large, dry pan (nonstick, if you have one) on medium until hot. Add the coconut flakes and toast, stirring occasionally, 2 to 4 minutes, or until golden brown and fragrant. Transfer to a bowl and set aside. Wipe out the pan.

Cook the vegetables & pineapple:
4 Cook the vegetables & pineapple:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the white bottoms of the scallions and ginger; season with salt and pepper. Cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add the bok choy and pineapple; cook, stirring occasionally, 1 to 2 minutes, or until the bok choy is slightly wilted.

Add the shrimp:
5 Add the shrimp:

Add the seasoned shrimp and ¼ cup of water to the pan of vegetables and pineapple; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the shrimp are opaque and cooked through and the water has evaporated. Remove the pan from heat.

Finish & serve your dish:
6 Finish & serve your dish:

Off the heat, stir the juice of all 4 lime wedges into the pan of shrimp; season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished shrimp with the cilantro. Garnish both the finished shrimp and the coconut rice with the green tops of the scallions and toasted coconut flakes. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Make the coconut rice:
1 Make the coconut rice:

In a medium pot, heat the rice, coconut milk (shaking the can before opening), a big pinch of salt and ¾ cup of water to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 14 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let rest for 5 minutes. Fluff the finished rice with a fork.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Quarter the lime. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms of the scallions on an angle; slice the green tops into ½-inch pieces on an angle. Remove and discard the root end of the bok choy; roughly chop the leaves and stems. Pick the cilantro leaves off the stems; discard the stems. Peel and mince the ginger. Toss the shrimp with the spice blend; season with salt and pepper.

Prepare the ingredients:
Toast the coconut flakes:
3 Toast the coconut flakes:

Heat a large, dry pan (nonstick, if you have one) on medium until hot. Add the coconut flakes and toast, stirring occasionally, 2 to 4 minutes, or until golden brown and fragrant. Transfer to a bowl and set aside. Wipe out the pan.

4 Cook the vegetables & pineapple:

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the white bottoms of the scallions and ginger; season with salt and pepper. Cook, stirring frequently, 30 to 45 seconds, or until fragrant. Add the bok choy and pineapple; cook, stirring occasionally, 1 to 2 minutes, or until the bok choy is slightly wilted.

Cook the vegetables & pineapple:
Add the shrimp:
5 Add the shrimp:

Add the seasoned shrimp and ¼ cup of water to the pan of vegetables and pineapple; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the shrimp are opaque and cooked through and the water has evaporated. Remove the pan from heat.

6 Finish & serve your dish:

Off the heat, stir the juice of all 4 lime wedges into the pan of shrimp; season with salt and pepper to taste. Transfer to a serving dish. Garnish the finished shrimp with the cilantro. Garnish both the finished shrimp and the coconut rice with the green tops of the scallions and toasted coconut flakes. Enjoy!