Cumin-Sichuan Shrimp with Mushrooms, Bok Choy & Jasmine Rice

Cumin-Sichuan Shrimp

with Mushrooms, Bok Choy & Jasmine Rice

25 MIN
myWW™
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

The star of this vibrant stir-fry is the rich, fragrant sauce that brings together tender shrimp and vegetables, which features earthy cumin and tingly Sichuan peppercorn (a prized spice popular in its namesake cuisine).
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
11 green SmartPoints®
10 blue SmartPoints®
10 purple SmartPoints®

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    450 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Cumin-Sichuan Shrimp with Mushrooms, Bok Choy & Jasmine Rice
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Jasmine Rice
  • 4 oz Cremini Mushrooms
  • 2 cloves Garlic
  • 2 Tbsps Soy Glaze
  • 1 tsp Black & White Sesame Seeds
  • 1 1-Inch Piece Ginger
  • 10 oz Baby Bok Choy
  • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
  • 1 Tbsp Apple Cider Vinegar
Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients & make the sauce:
2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the bok choy; keeping them separate, thinly slice the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. In a separate bowl, combine the cumin-Sichuan sauce, soy glaze, vinegar, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

Start the stir-fry:
4 Start the stir-fry:

Pat the shrimp dry with paper towels. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the shrimp and chopped garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are slightly opaque.

Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

To the pan, add the cooked vegetables, chopped bok choy leaves, and sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Taste, then season with salt and pepper if desired. Serve the finished stir-fry over the cooked rice. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients & make the sauce:

Meanwhile, wash and dry the fresh produce. Thinly slice the mushrooms. Cut off and discard the root ends of the bok choy; keeping them separate, thinly slice the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. In a separate bowl, combine the cumin-Sichuan sauce, soy glaze, vinegar, and 1 tablespoon of water. Taste, then season with salt and pepper if desired.

Prepare the ingredients & make the sauce:
Cook the vegetables:
3 Cook the vegetables:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl. Wipe out the pan.

4 Start the stir-fry:

Pat the shrimp dry with paper towels. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the shrimp and chopped garlic and ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are slightly opaque.

Start the stir-fry:
Finish the stir-fry & serve your dish:
5 Finish the stir-fry & serve your dish:

To the pan, add the cooked vegetables, chopped bok choy leaves, and sauce. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through. Taste, then season with salt and pepper if desired. Serve the finished stir-fry over the cooked rice. Garnish with the sesame seeds. Enjoy!

Browse Steps
1 of 5