Kimchi Butter Shrimp with Garlic Rice & Sesame Vegetables

Kimchi Butter Shrimp

with Garlic Rice & Sesame Vegetables

30 MIN
2 Servings
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From the Test Kitchen

For this flavorful dish, you'll cook plump shrimp in a silky, buttery sauce with vibrant kimchi and spicy gochujang. It's served over a hearty bed of rice with bok choy and carrots—sautéed in a touch of savory sesame oil. A garnish of black and white sesame seeds lends delightful crunch and a bit of nutty flavor to each bite.
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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Kimchi Butter Shrimp with Garlic Rice & Sesame Vegetables
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Long Grain White Rice
  • ⅓ cup Kimchi
  • 6 oz Carrots
  • 2 cloves Garlic
  • 10 oz Baby Bok Choy
  • 1 tsp Black & White Sesame Seeds
  • 1 oz Salted Butter
  • 1 Tbsp Sesame Oil
  • 2 tsps Gochujang
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Peel and roughly chop 2 cloves of garlic. In a small pot, combine the rice, chopped garlic, 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop. Roughly chop the kimchi.

Cook the vegetables
3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat the sesame oil and a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the chopped bok choy. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Cook the shrimp & serve your dish
4 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the butter, chopped kimchi, and as much of the gochujang 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 shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the garlic rice topped with the cooked vegetables and cooked shrimp and sauce. Garnish with the sesame seeds. Enjoy!

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Kimchi Butter Shrimp

Cook the rice
1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Peel and roughly chop 2 cloves of garlic. In a small pot, combine the rice, chopped garlic, 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop. Roughly chop the kimchi.

Prepare the remaining ingredients
Cook the vegetables
3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat the sesame oil and a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the chopped bok choy. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the butter, chopped kimchi, and as much of the gochujang 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 shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the garlic rice topped with the cooked vegetables and cooked shrimp and sauce. Garnish with the sesame seeds. Enjoy!

Cook the shrimp & serve your dish
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