Andrew Purcell, food styling by Rhoda Boone
We love the way this cooking method lightly chars the bok choy and intensifies the natural sweetness and juiciness of the shrimp. And roasting them together leaves you with plenty of time to whip up a gently spicy, savory batch of kimchi rice to serve alongside.
- Serves 4
- Active Time
- 15 minutes
- Total Time
- 22 minutes
- 1 1/2 pounds baby bok choy (about 3 heads), halved lengthwise (quartered lengthwise if large)
- 3 tablespoons vegetable oil, such as grapeseed, divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon red-pepper flakes
- 2 tablespoons honey
- 1 tablespoon low-sodium soy sauce
- 1 1/2 pounds large tail-on shrimp, peeled and deveined
- 1 tablespoon toasted sesame oil
- 3/4 cup jasmine rice
- 3/4 cup kimchi, thinly sliced
- 1 scallion, thinly sliced
- 1 1/2 teaspoons toasted sesame seeds
- 4 lime wedges, for serving
- Preheat oven to 450°F. Arrange racks in upper and lower thirds of oven and place a rimmed baking sheet on each rack. In a medium saucepan over high heat, bring water for rice to a boil according to package directions.
- Meanwhile, in a medium bowl, toss bok choy with 2 tablespoons vegetable oil and 1/2 teaspoon salt and set aside. In another medium bowl, combine red-pepper flakes, honey, soy sauce, remaining 1 tablespoon vegetable oil, and 1/2 teaspoon salt. Toss shrimp in mixture to coat.
- Carefully remove the hot baking sheets from the oven; spread the boy choy mixture on one sheet and place on the lower rack; spread the shrimp mixture on the other sheet and place on the upper rack. Roast, tossing halfway through, until shrimp is pink and starting to caramelize (about 8 minutes) and bok choy is softened and lightly browned in spots (13 to 15 minutes).
- While shrimp and bok choy are roasting, add rice and 1/2 teaspoon salt to boiling water. Cover and cook according to package directions. Once cooked, fluff rice with a fork and stir in kimchi.
- To serve, divide kimchi rice among four wide bowls. Remove shrimp from the oven and drizzle with 1 tablespoon toasted sesame oil; toss to combine. Top rice with shrimp and bok choy. Sprinkle with sesame seeds and scallions, and serve with lime wedges.
- Carbohydrates46 g(15%)
- Fat17 g(26%)
- Protein29 g(58%)
- Saturated Fat2 g(9%)
- Sodium1919 mg(80%)
- Polyunsaturated Fat4 g
- Fiber4 g(15%)
- Monounsaturated Fat10 g
- Cholesterol214 mg(71%)