Sweet Chili Shrimp with Jasmine Rice And Bok Choy
Fragrant, fluffy jasmine rice topped with succulent shrimp bathed in a tangy, sweet and spicy sauce may seem like a complicated and time consuming meal to prepare, but we make it easy – and fast. Served with tender sautéed baby bok choy.
Ingredients
Cooking Instructions
step 1
In a small saucepot combine Jasmine Rice (2/3 cup) and Water (1 cup).
step 2
Bring to a boil, cover and reduce heat to low. Simmer for 15 minutes. Remove from heat, fluff with a fork and set aside. Keep warm for plating, covered.
step 3
Cut the ends from the Baby Bok Choy (4) and discard. Remove the leaves from the bok choy and set aside.
step 4
Pat dry the Shrimp (12) with paper towels and place in a medium bowl.
step 5
Add the Thai Sweet Chili Sauce (4 Tbsp). Stir to combine; set aside.
step 6
Add the baby bok choy and shrimp to the pan with Vegetable Oil (1 Tbsp) and continue to cook while moving the pan around for another 1 to 2 minutes, until the shrimp is cooked through and the baby bok choy is tender but still crunchy.
step 7
In the center of two bowls, place the jasmine rice. Top with the Sweet Chili Shrimp and baby bok choy. Serve and enjoy!
