Ponzu-Lime Shrimp & Scallion Rice

with Bok Choy & Chili Crisp

35 MIN

+$1.99/serving 2 Servings

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with Salmon

From the Test Kitchen

Here, you'll sauté bok choy in the pan with butter, mirin, and our chili crisp seasoning to achieve a hearty, tender, and perfectly spicy side dish to shrimp coated with ponzu sauce and lime juice. Brown rice cooked with scallions ties together the vibrant flavors in this meal.
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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
½ cup Brown Rice
10 oz Baby Bok Choy
1 Tbsp Mirin (Salted Cooking Wine)
½ oz Salted Butter
4 tsps Chili Crisp Seasoning
2 Scallions
1 Lime
1 Tbsp Vegetarian Ponzu Sauce

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime.

2 Make the scallion rice

In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 1 1/4 cups 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, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3 Cook the bok choy

Once the rice has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the butter, mirin (carefully, as the liquid may splatter), and as much of the chili crisp 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 bok choy is coated. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

4 Cook the salmon & serve your dish

Pat the salmon dry with paper towels; season with salt and pepper on both sides. In a bowl, combine the ponzu sauce, the juice of 2 lime wedges, and 1 tablespoon of water. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the sauce (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the salmon, 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the cooked salmon with the scallion rice and cooked bok choy. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!