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Chrissy Teigen's Garlic & Soy-Glazed Shrimp

with Charred Broccoli & Hot Green Pepper Sauce

Chrissy Teigen
  • Group Created with Sketch.
    Time
    40-50 mins
  • 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

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 chiles: jalapeño and fiery bird’s eye.

Get Cooking
fresh
ingredients
Chrissy Teigen's Garlic & Soy-Glazed Shrimp with Charred Broccoli  & Hot Green Pepper Sauce
Title
  • 10 oz Shrimp
  • ½ cup Jasmine Rice
  • ½ lb Broccoli
  • 1 Jalapeño Pepper
  • 1 Lime
  • 3 cloves Garlic
  • 2 Tbsps Soy Sauce
  • 1 Bird's Eye Chile Pepper
  • 1 Tbsp Light Brown Sugar
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • ¼ tsp Crushed Red Pepper Flakes
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Vegetable Demi-Glace
tried-and-true
kitchen tools
step-by-step
instructions
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 do not have a zester, using a peeler, remove the rind, avoiding the white pith; mince). 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 jalapeno pepper; small dice. Cut off and discard the stem end of the chile; thinly slice crosswise. Thoroughly wash your hands immediately after handling the jalapeno and chile peppers.

Make the pepper sauce:
2 Make the pepper sauce:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper, sliced 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. Cook, stirring frequently, 2 to 3 minutes, or until the peppers are softened and the sugar has dissolved. Turn off the heat and 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 toasted. 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; season with salt and pepper. Cook, stirring occasionally, 3 to 4 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 softened. Add the broth and 2 tablespoons of water. Loosely cover 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 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 opaque and cooked through. Turn off the heat. Serve the cooked rice with the cooked shrimp and cooked broccoli. Garnish the broccoli with the toasted breadcrumbs. Serve the pepper sauce and 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.

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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 do not have a zester, using a peeler, remove the rind, avoiding the white pith; mince). 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 jalapeno pepper; small dice. Cut off and discard the stem end of the chile; thinly slice crosswise. Thoroughly wash your hands immediately after handling the jalapeno and chile peppers.

2 Make the pepper sauce:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced pepper, sliced 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. Cook, stirring frequently, 2 to 3 minutes, or until the peppers are softened and the sugar has dissolved. Turn off the heat and stir in the lime zest and the juice of 2 lime wedges. Transfer to a bowl. Rinse and wipe out the pot.

Make the 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 toasted. 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; season with salt and pepper. Cook, stirring occasionally, 3 to 4 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 softened. Add the broth and 2 tablespoons of water. Loosely cover 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 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 opaque and cooked through. Turn off the heat. Serve the cooked rice with the cooked shrimp and cooked broccoli. Garnish the broccoli with the toasted breadcrumbs. Serve the pepper sauce and remaining lime wedges on the side. Enjoy!

Cook the shrimp & serve your dish: