Shrimp with baby bok choy and coconut rice

Shrimp with baby bok choy and coconut rice

Based on 25 ratings

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
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
MetricImperial

Utensils

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

How-To Videos

how-to-secure-a-cutting-board

How to secure a cutting board

how-to-prepare-garlic

How to prepare garlic

how-to-prepare-shrimp

How to prepare shrimp

homemade-vegetable-stock

Homemade vegetable stock

Nutrition per serving

Cal630
Protein56 g
Fat20 g
Carb56 g
  • 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!

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