Shrimp with baby bok choy and coconut rice

Name: Shrimp with baby bok choy and coconut rice
Prep time: 1500 s
Total time: 1500 s
Yield: 2 Servings
Cuisine: Asian
Ingredients: 12 shrimp; 300 g baby bok choy; 200 ml coconut milk; 120 g basmati rice; 3 cloves garlic; 50 ml water; ¼ tsp sugar; 70 ml vegetable stock; ½ lemon (juice); olive oil for frying; salt; pepper

Based on 15 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-2+

12	shrimp
300 g	baby bok choy
200 ml	coconut milk
120 g	basmati rice
3 cloves	garlic
50 ml	water
¼ tsp	sugar
70 ml	vegetable stock
½	lemon (juice)
	olive oil for frying
	salt
	pepper

Metric

Imperial

How-To Videos

Utensils

cutting board
knife
kitchen towel
large saucepan with lid
large frying pan with lid
large frying pan
citrus press

Nutrition per serving

Cal
630

Protein
56g

Fat
20g

Carb
56g

Step 1/4

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

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

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.

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

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.

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

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!

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!