Shrimp & Spicy Sesame Sauce with Bok Choy & Carrots

Shrimp & Spicy Sesame Sauce

with Bok Choy & Carrots

30 MIN
2 Servings
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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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  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
  • Make it Vegetarian
    remove Shrimp & add 2 Pasture-Raised Eggs
  • Make it Vegetarian

    From the Test Kitchen

    This vibrant dish highlights the umami-rich combo of soy glaze, sesame oil, and spicy sambal oelek, which we’re drizzling over tender shrimp––paired with a classic duo of sautéed vegetables and fluffy white rice.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      480 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Shrimp & Spicy Sesame Sauce with Bok Choy & Carrots
    Title
    • 2 Pasture-Raised Eggs
    • 2 Scallions
    • 2 cloves Garlic
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Sambal Oelek
    • 2 Tbsps Soy Glaze
    • ½ cup Long Grain White Rice
    • 1 tsp Black & White Sesame Seeds
    • 6 oz Carrots
    • 10 oz Baby Bok Choy
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy, then roughly chop.

    Make the garlic-scallion rice
    2 Make the garlic-scallion rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice and 1 cup 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sliced green tops of the scallions; stir to combine.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy and remaining chopped garlic. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    Make the sauce
    4 Make the sauce

    Meanwhile, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Cook the eggs & serve your dish
    5 Cook the eggs & serve your dish

    In the same pan, heat the remaining sesame oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the garlic-scallion rice topped with the cooked vegetables and cooked eggs. Drizzle with the sauce. Garnish with the sesame seeds. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel and roughly chop 2 cloves of garlic. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy, then roughly chop.

    2 Make the garlic-scallion rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and half the chopped garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Add the rice and 1 cup 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, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the sliced green tops of the scallions; stir to combine.

    Make the garlic-scallion rice
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy and remaining chopped garlic. Season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

    4 Make the sauce

    Meanwhile, in a bowl, combine the soy glaze, half the sesame oil, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

    Make the sauce
    Cook the eggs & serve your dish
    5 Cook the eggs & serve your dish

    In the same pan, heat the remaining sesame oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the garlic-scallion rice topped with the cooked vegetables and cooked eggs. Drizzle with the sauce. Garnish with the sesame seeds. Enjoy!

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