Orange-Glazed Shrimp Stir-Fry with Vegetables & White Rice

Orange-Glazed Shrimp Stir-Fry

with Vegetables & White Rice

30 MIN
2 Servings
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From the Test Kitchen

In this flavorful dish, plump shrimp and a duo of bok choy and carrots are sautéed in a glaze of fresh orange juice, ponzu, and sweet chili sauce. A fluffy bed of garlic rice is perfect for soaking up every bite.

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  • Nutrition
  • Calories
    550 Cals (est.)
Orange-Glazed Shrimp Stir-Fry with Vegetables & White Rice
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Long Grain White Rice
  • 10 oz Baby Bok Choy
  • 2 cloves Garlic
  • 6 oz Carrots
  • 1 Navel Orange
  • 1 Piece Ginger
  • 2 Tbsps Vegetarian Ponzu Sauce
  • ¼ cup Sweet Chili Sauce
  • 1 tsp Black & White Sesame Seeds

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Prepare the ingredients & make the glaze
1 Prepare the ingredients & make the glaze

Wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Peel the carrots and thinly slice on an angle. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Cut off and discard the root ends of the bok choy; roughly chop. Halve the orange crosswise; squeeze the juice into a medium bowl. Add the ponzu sauce and sweet chili sauce. Whisk to thoroughly combine. Pat the shrimp dry with paper towels (remove the tails, if desired). Season with salt and pepper.

2 Make the garlic rice

Carefully rinse the rice (sifting through for any small stones or impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). 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.

Make the garlic rice
Start the stir-fry
3 Start the stir-fry

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped ginger and chopped bok choy. Cook, stirring frequently, 1 to 2 minutes, or until the bok choy stems are softened and the leaves are wilted.

4 Finish the stir-fry & serve your dish

To the pan of cooked vegetables, add the seasoned shrimp. Cook, stirring frequently, 3 to 4 minutes, or until slightly opaque. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the garlic rice topped with the finished stir-fry (including any glaze from the pan). Garnish with the sesame seeds. Enjoy!

Finish the stir-fry & serve your dish
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