Sweet Chili-Coconut Shrimp with Vegetables & Ginger Rice

Sweet Chili-Coconut Shrimp

with Vegetables & Ginger Rice

35 MIN
+$3.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

Available Options

  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
    • with Salmon

    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.
    CLICK FOR RECIPE CARD
    See Plans
    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    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
    Sweet Chili-Coconut Shrimp with Vegetables & Ginger Rice
    Title
    • 4 Skin-On Salmon Fillets
    • 1 cup Long Grain White Rice
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ¼ cup Sweet Chili Sauce
    • 2 oz Unsweetened Coconut Flakes
    • ¼ tsp Crushed Red Pepper Flakes
    • 2 Scallions
    • 1 Tbsp Rice Vinegar
    • 1 Piece Ginger
    • 2 Tbsps Mirin (Salted Cooking Wine)
    • 15 oz Baby Bok Choy
    • ¾ lb Carrots

    Sweet Chili-Coconut Shrimp

    Prepare the ingredients & make the sauce
    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.

    Make the ginger rice
    Toast the coconut flakes
    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 and toasted. 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.

    Cook the vegetables
    Cook the salmon & serve your dish
    5 Cook the salmon & serve your dish

    Pat the salmon dry with paper towels. Season on both sides with salt, pepper, and the spice blend. 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 sauce (carefully, as the liquid may splatter). Cook, frequently spooning the sauce over the salmon, 1 to 2 minutes, or until coated and cooked through.* Turn off the heat. Serve the ginger rice topped with the cooked salmon (including any sauce from the pan) and cooked vegetables. Top the salmon with the toasted coconut flakes. Garnish with the sliced green tops of the scallions. Enjoy!

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

    Browse Steps
    1 of 5