Soy-Lime Shrimp & Scallion Rice with Buttery Bok Choy & Chili Crisp

Soy-Lime Shrimp & Scallion Rice

with Buttery Bok Choy & Chili Crisp

35 MIN
+$1.99/serving 2 Servings
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Available Options

  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
    • with Salmon

    From the Test Kitchen

    Here, you'll sauté halved bok choy in the pan with butter, mirin, and our chili crisp seasoning to achieve a hearty, tender, and perfectly spicy side dish to shrimp coated with soy sauce and lime juice. Brown rice cooked with scallions ties together the vibrant flavors in this meal.
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    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
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    Nutrition Label
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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
    Soy-Lime Shrimp & Scallion Rice with Buttery Bok Choy & Chili Crisp
    Title
    • 2 Skin-On Salmon Fillets
    • 10 oz Baby Bok Choy
    • 1 Tbsp Mirin (Salted Cooking Wine)
    • 1 oz Salted Butter
    • 4 tsps Chili Crisp Seasoning
    • ½ cup Brown Rice
    • 2 Scallions
    • 1 Lime
    • 1 Tbsp Soy Sauce

    Soy-Lime Shrimp & Scallion Rice

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Keeping the stem intact, cut off and discard just the small root ends of the bok choy, then halve lengthwise (if the bok choy is very large, quarter lengthwise instead). Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime.

    2 Make the scallion rice

    In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 1 1/4 cups 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, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Make the scallion rice
    Cook the bok choy
    3 Cook the bok choy

    Once the rice has cooked about 10 minutes, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the halved bok choy, cut side down. Cook, without stirring, 4 to 5 minutes, or until lightly browned. Flip the bok choy. Add 2 tablespoons of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook 3 to 5 minutes, or until the bok choy is tender when pierced with a fork. Add the butter, mirin (carefully, as the liquid may splatter), and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the bok choy is coated. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

    4 Cook the salmon & serve your dish

    Pat the salmon dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the soy sauce (carefully, as the liquid may splatter), the juice of two lime wedges, and 1 tablespoon of water. Cook, constantly spooning the sauce over the salmon, 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the cooked salmon with the scallion rice and cooked bok choy. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Cook the salmon & serve your dish
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