Roasted Hot-Honey Shrimp With Bok Choy And Kimchi Rice Recipe

Name: Roasted Hot-Honey Shrimp With Bok Choy And Kimchi Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds baby bok choy (about 3 heads), halved lengthwise (quartered lengthwise if large); 3 tablespoons vegetable oil, such as grapeseed, divided; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon red-pepper flakes; 2 tablespoons honey; 1 tablespoon low-sodium soy sauce; 1 1/2 pounds large tail-on shrimp, peeled and deveined; 1 tablespoon toasted sesame oil; 3/4 cup jasmine rice; 3/4 cup kimchi, thinly sliced; 1 scallion, thinly sliced; 1 1/2 teaspoons toasted sesame seeds; 4 lime wedges, for serving

Servings: persons

1 1/2 pounds baby bok choy (about 3 heads), halved lengthwise (quartered lengthwise if large)
3 tablespoons vegetable oil, such as grapeseed, divided
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon red-pepper flakes
2 tablespoons honey
1 tablespoon low-sodium soy sauce
1 1/2 pounds large tail-on shrimp, peeled and deveined
1 tablespoon toasted sesame oil
3/4 cup jasmine rice
3/4 cup kimchi, thinly sliced
1 scallion, thinly sliced
1 1/2 teaspoons toasted sesame seeds
4 lime wedges, for serving

1
Preheat oven to 450u00b0F. Arrange racks in upper and lower thirds of oven and place a rimmed baking sheet on each rack. In a medium saucepan over high heat, bring water for rice to a boil according to package directions.
2
Meanwhile, in a medium bowl, toss bok choy with 2 tablespoons vegetable oil and 1/2 teaspoon salt and set aside. In another medium bowl, combine red-pepper flakes, honey, soy sauce, remaining 1 tablespoon vegetable oil, and 1/2 teaspoon salt. Toss shrimp in mixture to coat.
3
Carefully remove the hot baking sheets from the oven; spread the boy choy mixture on one sheet and place on the lower rack; spread the shrimp mixture on the other sheet and place on the upper rack. Roast, tossing halfway through, until shrimp is pink and starting to caramelize (about 8 minutes) and bok choy is softened and lightly browned in spots (13 to 15 minutes).
4
While shrimp and bok choy are roasting, add rice and 1/2 teaspoon salt to boiling water. Cover and cook according to package directions. Once cooked, fluff rice with a fork and stir in kimchi.
5
To serve, divide kimchi rice among four wide bowls. Remove shrimp from the oven and drizzle with 1 tablespoon toasted sesame oil; toss to combine. Top rice with shrimp and bok choy. Sprinkle with sesame seeds and scallions, and serve with lime wedges.

492

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds baby bok choy (about 3 heads), halved lengthwise (quartered lengthwise if large), 3 tablespoons vegetable oil, such as grapeseed, divided, 1 1/2 teaspoons kosher salt, divided, 1/2 teaspoon red-pepper flakes, and more.

Yes, Roasted Hot-Honey Shrimp With Bok Choy And Kimchi Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Hot-Honey Shrimp With Bok Choy And Kimchi Rice

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