Sweet Chili Shrimp & Sesame Breadcrumbs with Garlic Rice & Mushrooms

Sweet Chili Shrimp & Sesame Breadcrumbs

with Garlic Rice & Mushrooms

35 MIN
+$3.99/serving 4 Servings
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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

    This dish is packed with umami (or savory) flavors thanks to a sweet chili-sambal glaze we're spooning over shrimp, and crispy panko breadcrumbs cooked with nutty sesame oil to sprinkle on top. For bright, aromatic accompaniments, we're serving them with sides of garlic rice and sautéed vegetables finished with fresh lime juice.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
    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
    Sweet Chili Shrimp & Sesame Breadcrumbs with Garlic Rice & Mushrooms
    Title
    • 4 Skin-On Salmon Fillets
    • ¼ cup Sweet Chili Sauce
    • 1 oz Salted Butter
    • 1 Tbsp Sambal Oelek
    • 1 Lime
    • 2 Scallions
    • 1 Tbsp Sesame Oil
    • ½ lb Mushrooms
    • 15 oz Baby Bok Choy
    • 1 cup Long Grain White Rice
    • ¼ cup Panko Breadcrumbs
    • 2 cloves Garlic
    • 1 tsp Black & White Sesame Seeds
    • 2 Tbsps Soy Sauce

    Sweet Chili Shrimp & Sesame Breadcrumbs

    Prepare the ingredients & make the glaze
    1 Prepare the ingredients & make the glaze

    Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut the mushrooms into bite-sized pieces. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. In a bowl, combine the soy sauce, sweet chili sauce, the juice of 1 lime half, 2 teaspoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

    2 Make the garlic rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, chopped garlic, a big pinch of salt, and 2 cups of water. 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.

    Make the garlic rice
    Make the sesame breadcrumbs
    3 Make the sesame breadcrumbs

    Meanwhile, in a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a plate. 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 mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped bok choy and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Turn off the heat. Carefully stir in the juice of the remaining lime half. Taste, then season with salt and pepper if desired. Transfer to a bowl and 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 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. Cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the butter and glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the salmon, 1 to 3 minutes, or until coated and cooked through.* Turn off the heat. Serve the cooked salmon (including any glaze from the pan) with the garlic rice and cooked vegetables. Top the salmon with the sesame breadcrumbs. Garnish with the sesame seeds and sliced green tops of the scallions. Enjoy!

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

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