Shrimp in Lemongrass Broth with Vegetables & Jasmine Rice

Shrimp in Lemongrass Broth

with Vegetables & Jasmine Rice

30 MIN
9 SmartPoints®
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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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  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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fresh
ingredients
Shrimp in Lemongrass Broth with Vegetables & Jasmine Rice
Title
time-saving
tips & techniques
Jasmine Rice
Garlic
Sweet Pepper
Yu Choy
Yellow Curry Paste
How To: Peel Garlic
Lemongrass
Honey
Soy Sauce
Sesame Oil
Rice Vinegar
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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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Shrimp in Lemongrass Broth

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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