Ginger Shrimp with Broccoli, Snow Peas & Bok Choy
Customer Favorite

Ginger Shrimp

with Broccoli, Snow Peas & Bok Choy

30 MIN
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.
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.
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

From the Test Kitchen

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 verdant stir-fry combines a trio of tender vegetables with an umami-rich sauce of gochujang (a fermented chile paste), soy glaze, and nutty sesame oil—all topped with juicy shrimp marinated with ginger, two kinds of paprika, orange peel, and more.

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    280 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Ginger Shrimp with Broccoli, Snow Peas & Bok Choy
Title
  • 1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
  • 2 Scallions
  • ½ lb Snow Peas
  • 15 oz Baby Bok Choy
  • 1 lb Broccoli
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Gochujang
  • 2 Tbsps Rice Vinegar
  • 1 1-Inch Piece Ginger
  • 3 Tbsps Soy Glaze
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
Prepare the ingredients & marinate the shrimp:
1 Prepare the ingredients & marinate the shrimp:

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 and togarashi; season with salt and pepper. Stir to combine. 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, combine the chopped bok choy stems, halved peas, and sliced white bottoms of the scallions. In a separate 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:

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 and slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off.

Finish the vegetables:
3 Finish the vegetables:

Add the prepared pea mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are coated. Turn off the heat. Add the chopped bok choy leaves and stir until wilted and combined. Taste, then season with salt and pepper if desired. Transfer to 4 serving dishes (including any sauce from the pan); cover each 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 finished vegetables topped with the cooked shrimp. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients & marinate the shrimp:
1 Prepare the ingredients & marinate the shrimp:

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 and togarashi; season with salt and pepper. Stir to combine. 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, combine the chopped bok choy stems, halved peas, and sliced white bottoms of the scallions. In a separate 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:

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 and slightly softened. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off.

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

Add the prepared pea mixture; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are coated. Turn off the heat. Add the chopped bok choy leaves and stir until wilted and combined. Taste, then season with salt and pepper if desired. Transfer to 4 serving dishes (including any sauce from the pan); cover each 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 finished vegetables topped with the cooked shrimp. Garnish with the sliced green tops of the scallions. Enjoy!

Cook the shrimp & serve your dish:
Browse Steps
1 of 4