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Vadouvan Shrimp & Sweet Chili Sauce
with Aromatic Rice & Sesame Seeds
30 MIN
2 Servings
From the Test Kitchen
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. We’re serving them over a bed of aromatic rice and a vibrant duo of sautéed bok choy and sweet peppers, then finishing it all with a sprinkle of crunchy sesame seeds.
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NutritionPER SERVING
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Calories550 Cals (est.)
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fresh
ingredients
Title
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10 oz Tail-On Shrimp (Peeled & Deveined)
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1 Lime
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2 cloves Garlic
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4 oz Sweet Peppers
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10 oz Baby Bok Choy
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¼ cup Sweet Chili Sauce
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1 Tbsp Sesame Oil
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1 1-Inch Piece Ginger
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1 tsp Black & White Sesame Seeds
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2 tsps Vadouvan Curry Powder
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½ cup Sushi Rice
time-saving
tips & techniques
step-by-step
instructions
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. Combine the sliced peppers and chopped bok choy stems in a bowl. Quarter the lime.
2
Make the aromatic rice:
In a small 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 3/4 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, 15 to 17 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.
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 pan of reserved fond, 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; 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 aromatic rice topped with the cooked vegetables, cooked shrimp, and sweet chili sauce. Garnish with the sesame seeds. Serve the remaining lime wedges on the side. Enjoy!
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. Combine the sliced peppers and chopped bok choy stems in a bowl. Quarter the lime.
2
Make the aromatic rice:
In a small 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 3/4 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, 15 to 17 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.
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 pan of reserved fond, 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; 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 aromatic rice topped with the cooked vegetables, cooked shrimp, and sweet chili sauce. Garnish with the sesame seeds. Serve the remaining lime wedges on the side. Enjoy!
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