Chrissy Teigen's Garlic & Soy-Glazed Shrimp with Charred Broccoli  & Hot Green Pepper Sauce

Chrissy Teigen's Garlic & Soy-Glazed Shrimp

with Charred Broccoli & Hot Green Pepper Sauce

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For six weeks, Blue Apron is thrilled to team up with Chrissy Teigen, author of the best-selling cookbook, Cravings, to bring you some of her favorite, insanely delicious recipes. Inspired by Chrissy’s Thai heritage, this irresistibly savory shrimp recipe features an easy spin on one of her mom’s signature sauces, made here with two kinds of peppers: jalapeño and fiery bird’s eye.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the garlic. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut out and discard the stem, ribs, and seeds of the jalapeño pepper, then small dice. Cut off and discard the stem of the bird’s eye chile; thinly slice crosswise. Thoroughly wash your hands immediately after handling the peppers

Make the spicy pepper sauce:
2 Make the spicy pepper sauce:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced jalapeño pepper, sliced bird’s eye chile, and 1/3 of the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sugar, Worcestershire sauce, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the peppers are softened and the sugar has dissolved. Turn off the heat; stir in the lime zest and the juice of 2 lime wedges. Transfer to a bowl. Rinse and wipe out the pot. 

Cook the rice:
3 Cook the rice:

In the same pot, combine the rice, a big pinch of salt, and 1 cup of water; 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.

Toast the breadcrumbs:
4 Toast the breadcrumbs:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan.

Cook the broccoli:
5 Cook the broccoli:

While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned and slightly softened. Add half the remaining chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the demi-glace and 1/3 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with aluminum foil and cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the liquid has cooked off. Transfer to a large bowl and cover with the aluminum foil to keep warm. Rinse and wipe out the pan.

Cook the shrimp & serve your dish:
6 Cook the shrimp & serve your dish:

Pat the shrimp dry with paper towels. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the soy sauce and remaining chopped garlic; cook, stirring frequently, 1 to 2 minutes, or until coated and the shrimp are cooked through. Turn off the heat. Serve the cooked shrimp with the cooked rice and cooked broccoli. Garnish the broccoli with the toasted breadcrumbs. Serve the spicy pepper sauce and remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the garlic. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut out and discard the stem, ribs, and seeds of the jalapeño pepper, then small dice. Cut off and discard the stem of the bird’s eye chile; thinly slice crosswise. Thoroughly wash your hands immediately after handling the peppers

2 Make the spicy pepper sauce:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced jalapeño pepper, sliced bird’s eye chile, and 1/3 of the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the sugar, Worcestershire sauce, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the peppers are softened and the sugar has dissolved. Turn off the heat; stir in the lime zest and the juice of 2 lime wedges. Transfer to a bowl. Rinse and wipe out the pot. 

Make the spicy pepper sauce:
Cook the rice:
3 Cook the rice:

In the same pot, combine the rice, a big pinch of salt, and 1 cup of water; 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.

4 Toast the breadcrumbs:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan.

Toast the breadcrumbs:
Cook the broccoli:
5 Cook the broccoli:

While the rice continues to cook, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned and slightly softened. Add half the remaining chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the demi-glace and 1/3 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with aluminum foil and cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the liquid has cooked off. Transfer to a large bowl and cover with the aluminum foil to keep warm. Rinse and wipe out the pan.

6 Cook the shrimp & serve your dish:

Pat the shrimp dry with paper towels. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the soy sauce and remaining chopped garlic; cook, stirring frequently, 1 to 2 minutes, or until coated and the shrimp are cooked through. Turn off the heat. Serve the cooked shrimp with the cooked rice and cooked broccoli. Garnish the broccoli with the toasted breadcrumbs. Serve the spicy pepper sauce and remaining lime wedges on the side. Enjoy!

Cook the shrimp & serve your dish:
Browse Steps
1 of 6