Kimchi Butter Shrimp
with Garlic Rice & Sesame Vegetables
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.
Details
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.
Nutrition per serving
Ingredients
10 oz
Tail-On Shrimp (peeled & deveined)
½ cup
Long Grain White Rice
⅓ cup
Kimchi
6 oz
Carrots
2 clove
Garlic
10 oz
Baby Bok Choy
1 tsp
Black & White Sesame Seeds
1 oz
Salted Butter
1 tbsp
Sesame Oil
2 tsp
Gochujang
Note: Measurements are for 2 serving recipes.
Instructions
step 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.
step 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.
step 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.
step 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!
Instructions
step 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.
step 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.
step 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.
step 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!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu