600 Calories or Less

Sweet Chili-Coconut Shrimp

with Bok Choy, Carrots & Ginger Rice

35 MIN

4 Servings

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From the Test Kitchen

A bed of fragrant rice, which gets cooked with ginger for aromatic depth, is the perfect accompaniment for sweet chili-coconut shrimp. You'll toast the coconut flakes in a pan before mixing them in with the shrimp to add a balanced, nutty flavor.
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Dietary Information

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600 Calories or Less

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

20 oz Shrimp (Peeled & Deveined)
1 cup Long Grain White Rice
1¼ lbs Baby Bok Choy
¾ lb Carrots
¼ cup Sweet Chili Sauce
2 oz Unsweetened Coconut Flakes
¼ tsp Crushed Red Pepper Flakes
4 Scallions
1 Tbsp Rice Vinegar
1 Piece Ginger
2 Tbsps Mirin (Salted Cooking Wine)
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel the carrots and thinly slice on an angle. In a bowl, combine the sweet chili sauce and vinegar.

2 Make the ginger rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the chopped ginger. Cook, stirring frequently, 30 seconds to 1 minute, or until softened. Add the rice, a big pinch of salt, and 2 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, 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. Stir in the mirin until combined. Cover to keep warm.

3 Toast the coconut flakes

Meanwhile, heat a large pan (nonstick, if you have one) on medium-high until hot. Add the coconut flakes. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Transfer to a large bowl. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy stems and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the chopped bok choy leaves, sliced white bottoms of the scallions, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 1 to 2 minutes, or the until the vegetables are softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

5 Cook the shrimp & serve your dish

Pat the shrimp dry with paper towels. Place in a bowl; season with salt, pepper, and the spice blend. Stir to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 3 to 5 minutes, or until opaque and cooked through. Transfer to the bowl of toasted coconut flakes. Add the sauce; stir to coat. Serve the ginger rice topped with the finished shrimp and cooked vegetables. Garnish with the sliced green tops of the scallions. Enjoy!