We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Ginger Shrimp
with Broccoli, Snow Peas & Bok Choy
30 min
Carb Conscious
500 Calories Or Less
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which 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.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 280 Cals/serving
-
View All
DownloadPlease 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.
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.
Get Cooking
fresh
ingredients
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)
tried-and-true
kitchen tools
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered