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Ginger Shrimp
with Broccoli, Snow Peas & Bok Choy
30 min
Carb Conscious
500 Calories Or Less
i
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Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
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4 Servings
- Est. 280 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 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
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1⅛ lbs Tail-On Shrimp (Peeled & Deveined)
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2 Scallions
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½ lb Snow Peas
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15 oz Baby Bok Choy
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1 lb Broccoli
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1 Tbsp Sesame Oil
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1 Tbsp Gochujang
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2 Tbsps Rice Vinegar
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1 1-Inch Piece Ginger
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3 Tbsps Soy Glaze
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1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
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
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