Ponzu-Lime Shrimp & Scallion Rice
with Bok Choy & Chili Crisp
Ingredients
- 10 oz Shrimp (Swapped for 2 Skin-On Salmon Fillets)
- 1/2 cup Brown Rice
- 10 oz Baby Bok Choy
- 2 Scallions
- 1 Lime
- 1/2 oz Salted Butter
- 1 Tbsp Mirin
- 1 Tbsp Vegetarian Ponzu Sauce
- 4 tsps Chili Crisp Seasoning
From your pantry:
Instructions
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Prepare the ingredients
Wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime.
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Make the scallion rice
Carefully rinse the rice until the water runs clear. Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the rice. Cook, stirring frequently, 1 to 2 minutes, or until coated. Add 1 cup of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
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Cook the bok choy
Once the rice has cooked about 10 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the butter, mirin (carefully, as the liquid may splatter), and as much of the chili crisp as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and the bok choy is coated. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.
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Cook the shrimp & serve your dish
Pat the shrimp dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. Add the ponzu sauce (carefully, as the liquid may splatter) and the juice of 2 lime wedges. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are coated, opaque, and cooked through. Turn off the heat. Serve the cooked shrimp with the scallion rice and cooked bok choy. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!
Protein Variations
Salmon
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Cook the salmon & serve your dish
Pat the salmon dry with paper towels; season with salt and pepper on both sides. In a bowl, combine the ponzu sauce, the juice of 2 lime wedges, and 1 tablespoon of water. In the same pan, heat a drizzle of olive oil on medium-high hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the sauce (carefully, as the liquid may splatter). Cook, constantly spooning the sauce over the salmon, 1 to 2 minutes, or until lightly browned and cooked through. Turn off the heat. Serve the cooked salmon with the scallion rice and cooked bok choy. Garnish with the sliced green tops of the scallions. Serve the remaining lime wedges on the side. Enjoy!
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