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Shrimp in Lemongrass Broth
with Vegetables & Jasmine Rice
30 MIN
2 Servings
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.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories460 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
- ½ cup Jasmine Rice
- 2 cloves Garlic
- 4 oz Sweet Peppers
- 6 oz Yu Choy
- 1 Tbsp Yellow Curry Paste
- 1 stalk Lemongrass
- 1 Tbsp Honey
- 1 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Rice Vinegar
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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