Shrimp with baby bok choy and coconut rice

Nutrition per serving

• Step 1/4

  
  • 3 cloves garlic
  • 300 g baby bok choy
  • 12 shrimp
  • cutting board
  • knife

  Peel and chop garlic. Trim ends of baby bok choy, then halve. Wash shrimp and remove peel.

• Step 2/4

  
  • 120 g basmati rice
  • 200 ml coconut milk
  • 50 ml water
  • ¼ tsp sugar
  • olive oil for frying
  • salt
  • kitchen towel
  • large saucepan with lid

  Rinse basmati rice under clear water. Heat oil in a large saucepan over medium heat and add rice. Fry for approx. 2 – 3 min. until translucent. Deglaze with coconut milk and water. Season with sugar and salt to taste and bring to a boil. Turn off heat, leaving the saucepan on the stove. Cover with lid and let steam for approx. 10 min. When rice is done, stir, place a clean kitchen towel in between saucepan and lid, and let sit for approx. 5 min.

• Step 3/4

  
  • 300 g baby bok choy
  • 70 ml vegetable stock
  • olive oil for frying
  • salt
  • pepper
  • large frying pan with lid
  • cutting board
  • knife

  Heat oil in a large frying pan set over medium-low heat. Fry half of the chopped garlic for approx. 1 – 2 min., then add baby bok choy. Season with salt and pepper. Deglaze with vegetable stock and cover pan with lid. Cook for approx. 3 – 4 min. or until bok choy is soft but firm to the bite.

• Step 4/4

  
  • 12 shrimp
  • ½ lemon
  • olive oil for frying
  • salt
  • pepper
  • large frying pan
  • citrus press

  Heat oil in a a second frying pan over medium heat and fry remaining garlic for approx. 1 – 2 min. Add shrimp to pan and season with salt and pepper. Reduce heat to medium-low and fry shrimp on both sides for approx. 15 sec. Deglaze with lemon juice. Serve shrimp with coconut rice and baby bok choy. Enjoy!