Thai-Style Basil Shrimp
with Baby Bok Choy
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
Fresh basil leaves are the signature scent in this fragrant midweek fix. They waft onto a saucy sauté of tender pink shrimp and chopped bok choy, over soft jasmine rice. When you want a delicious meal without having to Thai too hard.
We will send you:
- 285g Shrimp (BAP-certified)
- 14g Basil
- 340g Baby bok choy
- 1 Lime
- 15ml Minced garlic
- 30ml Oyster sauce
- 30ml Tomato paste
- 30ml Sweet soy sauce
- 160g Jasmine rice
Contains: Oysters • Shrimp • Soy • Sulphites • Wheat
You will need:
Large pan (non-stick if possible)
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
6 g
Saturated Fat
1 g
Sodium
2070 mg
Total Carb
96 g
Sugars
19 g
Protein
29 g
Fibre
5 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, remove the root ends of the bok choy; slice crosswise.
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
- In a small bowl, make the sauce by combining the lime juice, oyster sauce, soy sauce, tomato paste and 1 tbsp water (double for 4 portions).
Cook the shrimp & bok choy
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the shrimp, bok choy and garlic. Cook, stirring often, 2 to 4 min., until the bok choy is tender and the shrimp* are opaque and cooked through.
Coat the shrimp & bok choy
- To the pan, add the sauce and cook, stirring often, 1 to 2 min., until combined and coated.
Finish & serve
- Pick the basil leaves off the stems; tear the leaves.
- Divide the rice between your plates.
- Top with the shrimp and bok choy.
- Garnish with the basil and lime wedges. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
