Ginger Shrimp with Broccoli, Snow Peas & Bok Choy
Seamus Mullen

Ginger Shrimp

with Broccoli, Snow Peas & Bok Choy

Group Created with Sketch. 30 min
Carb Conscious 500 Calories Or Less i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 430 Cals/serving
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For six weeks, we’re partnering with goop’s Seamus Mullen—renowned chef and leading authority on health and wellness—to develop delicious recipes focused on wholesome, quality ingredients. This flavorful dish stars plump seared shrimp—first marinated with fragrant ginger and vibrant togarashi (a favorite Japanese blend that highlights dried orange peel, sweet and hot paprikas, and more).

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Ginger Shrimp with Broccoli, Snow Peas & Bok Choy
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 2 Scallions
  • 4 oz Snow Peas
  • ½ lb Broccoli
  • 10 oz Baby Bok Choy
  • 2 tsps Gochujang
  • 1 Tbsp Sesame Oil
  • 2 Tbsps Rice Vinegar
  • 1 1-Inch Piece Ginger
  • 2 Tbsps Soy Glaze
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
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instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Peel and finely chop the ginger. Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; add the chopped ginger, togarashi, and 1 teaspoon of olive oil. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Halve the snow peas crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the soy glaze, sesame oil, vinegar, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. 

Start the vegetables:
2 Start the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off. 

Finish the vegetables:
3 Finish the vegetables:

Add the chopped bok choy stems, halved peas, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are coated. Taste, then season with salt and pepper if desired. Transfer to 2 serving dishes. Cover with foil to keep warm. Rinse and wipe out the pan. 

Cook the shrimp & serve your dish:
4 Cook the shrimp & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the marinated shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Serve the cooked shrimp over the finished vegetables. Garnish with the sliced green tops of the scallions. Enjoy!

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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Peel and finely chop the ginger. Pat the shrimp dry with paper towels (remove the tails, if desired). Place in a bowl; add the chopped ginger, togarashi, and 1 teaspoon of olive oil. Season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Halve the snow peas crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, whisk together the soy glaze, sesame oil, vinegar, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. 

2 Start the vegetables:

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the water has cooked off. 

Start the vegetables:
Finish the vegetables:
3 Finish the vegetables:

Add the chopped bok choy stems, halved peas, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the chopped bok choy leaves and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are coated. Taste, then season with salt and pepper if desired. Transfer to 2 serving dishes. Cover with foil to keep warm. Rinse and wipe out the pan. 

4 Cook the shrimp & serve your dish:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the marinated shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Serve the cooked shrimp over the finished vegetables. Garnish with the sliced green tops of the scallions. Enjoy!

Cook the shrimp & serve your dish: