Shrimp in Lemongrass Broth with Vegetables & Jasmine Rice

Shrimp in Lemongrass Broth

with Vegetables & Jasmine Rice

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

In this sophisticated dish, plump shrimp and crisp vegetables are cooked in our light, savory-sweet broth that highlights soy sauce, honey, fragrant lemongrass, spicy curry paste, and more. For delicious contrast, we’re serving it all with a bed of fluffy rice, which eagerly soaks up the flavorful broth.

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  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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tips & techniques
Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice 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. Cover to keep warm. 

Prepare the ingredients & make the broth:
2 Prepare the ingredients & make the broth:

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; finely chop the core. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Roughly chop the yu choy, separating the stems and leaves. In a medium bowl, whisk together the soy sauce, vinegar, honey (kneading the packet before opening), 3/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. 

Cook the vegetables & broth:
3 Cook the vegetables & broth:

Pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped garlic and lemongrass; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced peppers and chopped yu choy stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter) and season with salt and pepper. Heat to boiling on high.

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

Once the broth is boiling, add the seasoned shrimp to the pan. Reduce the heat to medium-high. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are slightly opaque. Add the chopped yu choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until the leaves are wilted and the shrimp are opaque and cooked though. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked shrimp, vegetables, and broth with the cooked rice. Enjoy! 

Tips from Home Chefs

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Cook the rice:
1 Cook the rice:

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice 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. Cover to keep warm. 

2 Prepare the ingredients & make the broth:

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the ends of the lemongrass. Peel away the fibrous outer layers to reach the pliable white core; finely chop the core. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Roughly chop the yu choy, separating the stems and leaves. In a medium bowl, whisk together the soy sauce, vinegar, honey (kneading the packet before opening), 3/4 cup of warm water, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. 

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

Pat the shrimp dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped garlic and lemongrass; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the sliced peppers and chopped yu choy stems; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter) and season with salt and pepper. Heat to boiling on high.

4 Cook the shrimp & serve your dish:

Once the broth is boiling, add the seasoned shrimp to the pan. Reduce the heat to medium-high. Loosely cover the pan with foil and cook, stirring occasionally, 3 to 4 minutes, or until the shrimp are slightly opaque. Add the chopped yu choy leaves. Cook, stirring occasionally, 1 to 2 minutes, or until the leaves are wilted and the shrimp are opaque and cooked though. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked shrimp, vegetables, and broth with the cooked rice. Enjoy! 

Cook the shrimp & serve your dish:
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