Roasted Hot-Honey Shrimp With Bok Choy and Kimchi Rice

Roasted Hot-Honey Shrimp With Bok Choy and Kimchi Rice could be just the gluten free, dairy free, and pescatarian recipe you've been looking for. For $5.83 per serving, you get a main course that serves 4. One portion of this dish contains about 39g of protein, 17g of fat, and a total of 486 calories. 3038 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 22 minutes. This recipe from Epicurious requires vegetable oil, honey, sesame seeds, and shrimp. Plenty of people really liked this Korean dish. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is super. Roasted Hot-Honey Shrimp with Bok Choy and Kimchi Rice, Roasted Hot-Honey Shrimp with Bok Choy and Kimchi Rice, and Honey Ginger Tofu and Carrot Rice with Bok Choy are very similar to this recipe.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 22 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation Preheat oven to 450F. 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. 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. 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). 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. 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. Cooks' Note:Look for kimchi alongside the pickles and sauerkraut in the refrigerated section of your supermarket, or order a batch online from Mother in Law's Kimchi.

 

Step by step:

1. Preheat oven to 450F. 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.

6. 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.

7. Cooks' Note:Look for kimchi alongside the pickles and sauerkraut in the refrigerated section of your supermarket, or order a batch online from Mother in Law's Kimchi.

Nutrition Information:

covered percent of daily need