Shrimp in Lemongrass Broth

with Vegetables & Jasmine Rice

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 460 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
09 Smart Points

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.

Get Cooking
fresh
ingredients
Shrimp in Lemongrass Broth with Vegetables & Jasmine Rice
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • 4 oz Sweet Peppers
  • 6 oz Yu Choy
  • 1 stalk Lemongrass
  • 1 Tbsp Yellow Curry Paste
  • 1 Tbsp Honey
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Rice Vinegar
tried-and-true
kitchen tools
step-by-step
instructions
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 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. Loosely cover the pan with foil and 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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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 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. Loosely cover the pan with foil and 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: