Sweet & Spicy Shrimp

with Brown Rice, Cilantro Sauce & Peanuts

30 MIN

2 Servings

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From the Test Kitchen

Here, plump shrimp and tender bok choy are sautéed in a creamy, flavorful sauce featuring honey, spicy bird's eye chile pepper, tamarind paste—made from the pleasantly sour, sticky fruit of the tropical tamarind tree—and more. You'll serve it all over a hearty bed of brown rice and top it off with a drizzle of herbaceous cilantro sauce.
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Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Tail-On Shrimp (Peeled & Deveined)
½ cup Brown Rice
2 Tbsps Tomato Paste
2 tsps Tamarind Paste
1 Bird's Eye Chile Pepper
2 cloves Garlic
2 tsps Honey
10 oz Baby Bok Choy
¼ cup Cream
3 Tbsps Roasted Peanuts
¼ cup Cilantro Sauce
2 Tbsps Coconut Aminos (Seasoning Sauce)
1 Yellow Onion

step-by-step

instructions

Cook Along

1 Cook the brown rice

Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. 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.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling.

3 Start the vegetables

Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and chopped bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic, tomato paste, tamarind paste, honey (kneading the packet before opening), and as much of the sliced pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined and the vegetables are softened.

4 Finish & serve your dish

To the pan, add the seasoned shrimp, chopped bok choy leaves, and 1/2 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until the shrimp are slightly opaque and the bok choy leaves are wilted. Add the coconut aminos and cream; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through and the sauce is slightly reduced in volume. Turn off the heat. Serve the finished shrimp and vegetables over the cooked rice. Drizzle the cilantro sauce on top. Garnish with the chopped peanuts. Enjoy!