with Green Onion Rice and Stir-Fried Veggies
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Sweet bell pepper • Jasmine rice • Shanghai bok choy • Plum sauce (water, sugars (sugar, concentrated plum juice), vinegar, pumpkin, modified corn starch, soybean oil, garlic, chili peppers, salt, canola oil, concentrated lemon juice, spice extract, xanthan gum, acetic acid, citric acid, potassium sorbate, sodium benzoate) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Shredded coconut • Garlic salt (salt, garlic powder, silicon dioxide) • Green onion.
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Utensils
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Shrimp
570 g
Jasmine Rice
0.75 cup
Sweet Bell Pepper
1 unit(s)
Shanghai Bok Choy
1 unit(s)
Shredded Coconut
2 tbsp
Panko Breadcrumbs
0.33 cup
Plum Sauce
0.25 cup
Garlic Salt
4 g
Green Onion
1 unit(s)
Mayonnaise
2 tbsp
Oil
1.5 tbsp
Salt
0.063 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then panko and coconut. Cook for 2-3 min, stirring often, until golden.
- Remove from heat, then transfer coconut-panko mixture to a plate. Set aside to cool.
- Carefully wipe the pan clean.
- To a medium pot, add 1 1/4 cup (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to medium-low.
- Cover and cook for 13-15 min, until rice is tender and liquid is absorbed. (NOTE: Reduce heat to low if water is boiling over.)
- Remove from heat. Set aside, still covered.
- Line a baking sheet with parchment paper.
- Using a separate strainer, drain and rinse shrimp. Pat dry with paper towels.
- To a medium bowl, add shrimp and mayo. Season with salt and pepper, then toss to coat.
- Transfer coconut-panko mixture to a zip-top bag. Add shrimp, then toss to coat completely.
- Shake off any excess breading, then, on the prepared baking sheet, arrange shrimp in a single layer.
- Bake in the top of the oven for 8-12 min, until cooked through.**
- Meanwhile, core, then cut pepper into 1-inch pieces.
- Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt.)
- Thinly slice green onion.
- Reheat the same pan (from step 1) over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers. Cook for 2-3 min, stirring often, until beginning to soften.
- Add bok choy, then season with remaining garlic salt and pepper. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- Transfer veggies to a plate, then cover to keep warm.
- In a small microwavable bowl or small pan over low heat, warm plum sauce. (TIP: Skip this step if you don't want to warm plum sauce.)
- Fluff rice with a fork, then stir in half the green onions.
- Divide rice, veggies and shrimp between plates.
- Drizzle with plum sauce and sprinkle remaining green onions over top.
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp.
850
kcal
Calories
29
g
Fat
7
g
Saturated Fat
99
g
Carbohydrate
18
g
Sugar
3
g
Dietary Fiber
48
g
Protein
370
mg
Cholesterol
2470
mg
Sodium
0
g
Trans Fat
800
mg
Potassium
250
mg
Calcium
4
mg
Iron
