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Vadouvan Shrimp & Sweet Chili Sauce

with Aromatic Rice & Almonds

Great for Grilling
  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Aromatic Vadouvan curry powder lends its warming flavor to plump, juicy shrimp in this dish. They’re served with tender bok choy and sweet peppers over rice, then drizzled with sweet chili sauce.

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Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. If necessary, peel the garlic; roughly chop. Peel and finely chop the ginger. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. In a medium bowl, combine the sliced peppers and chopped bok choy stems. Quarter the lime. Roughly chop the almonds

Cook the rice:
2 Cook the rice:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and ginger; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Cook the shrimp:
3 Cook the shrimp:

Pat the shrimp dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and half the curry powder (you will have extra). Toss to combine. 

STOVE: In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate and cover with aluminum foil to keep warm.
GRILL: Grill the seasoned shrimp 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate and cover with aluminum foil to keep warm. 

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

In the same pan (or a medium nonstick pan), heat the sesame oil on medium-high until hot. Add the prepared peppers and bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy leaves and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the cooked rice topped with the cooked shrimp and cooked vegetables. Top the shrimp with the sweet chili sauce and chopped almonds . Serve with the remaining lime wedges on the side. Enjoy!

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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!

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Prepare the ingredients:
1 Prepare the ingredients:

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. If necessary, peel the garlic; roughly chop. Peel and finely chop the ginger. Cut off and discard the stems of the peppers; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the bok choy; roughly chop, separating the stems and leaves. In a medium bowl, combine the sliced peppers and chopped bok choy stems. Quarter the lime. Roughly chop the almonds

2 Cook the rice:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped garlic and ginger; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm. 

Cook the rice:
Cook the shrimp:
3 Cook the shrimp:

Pat the shrimp dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and half the curry powder (you will have extra). Toss to combine. 

STOVE: In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate and cover with aluminum foil to keep warm.
GRILL: Grill the seasoned shrimp 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate and cover with aluminum foil to keep warm. 

4 Cook the vegetables & serve your dish:

In the same pan (or a medium nonstick pan), heat the sesame oil on medium-high until hot. Add the prepared peppers and bok choy stems; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy leaves and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Stir in the juice of 2 lime wedges. Season with salt and pepper to taste. Serve the cooked rice topped with the cooked shrimp and cooked vegetables. Top the shrimp with the sweet chili sauce and chopped almonds . Serve with the remaining lime wedges on the side. Enjoy!

Cook the vegetables & serve your dish: