Vadouvan Shrimp & Sweet Chili Sauce

with Aromatic Rice & Sesame Seeds

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 540 calories

In this dish, fragrant vadouvan curry powder lends its warming flavor to plump, juicy shrimp, which we’re finishing with a drizzle of sweet chili sauce—a popular condiment that tempers spicy red chili with vinegar, sugar, and more.

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fresh
ingredients
Vadouvan Shrimp & Sweet Chili Sauce with Aromatic Rice  & Sesame Seeds
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • 1 Lime
  • 4 oz Sweet Peppers
  • 10 oz Baby Bok Choy
  • ¼ cup Sweet Chili Sauce
  • 1 Tbsp Sesame Oil
  • 1 1-Inch Piece Ginger
  • 2 tsps Vadouvan Curry Powder
  • 1 tsp Black & White Sesame Seeds
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends 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

Make the aromatic rice:
2 Make the aromatic rice:

In a medium pot, heat 1 teaspoon 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. 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, 12 to 14 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:

Meanwhile, pat the shrimp dry with paper towels. Place in a bowl. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and half the curry powder (you will have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

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

In the same pan, heat the remaining 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 and stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked vegetables and cooked shrimp. Top the shrimp with the sweet chili sauce and sesame seeds. Serve the remaining lime wedges on the side. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the ginger. Combine in a bowl. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root ends 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

2 Make the aromatic rice:

In a medium pot, heat 1 teaspoon 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. 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, 12 to 14 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. 

Make the aromatic rice:
Cook the shrimp:
3 Cook the shrimp:

Meanwhile, pat the shrimp dry with paper towels. Place in a bowl. Drizzle with 1 teaspoon of olive oil and season with salt, pepper, and half the curry powder (you will have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat half the sesame oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

4 Cook the vegetables & serve your dish:

In the same pan, heat the remaining 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 and stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the cooked vegetables and cooked shrimp. Top the shrimp with the sweet chili sauce and sesame seeds. Serve the remaining lime wedges on the side. Enjoy! 

Cook the vegetables & serve your dish: