Best Roasted Hot Honey Shrimp With Bok Choy And Kimchi Rice Recipes
SHRIMP AND BOK CHOY STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
- Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
- Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.
HOT HONEY SHRIMP
Chile powder adds sting, honey lends sweetness, and butter gives a creamy richness to these succulent roasted shrimp. Even better, the dish comes together in minutes, making it an ideal after-work meal or extremely speedy appetizer. The shrimp are also excellent tucked into a baguette for a shrimp sandwich. If you happen to have a jar of hot honey (chile-spiced honey), you can use that instead of combining the honey and cayenne. Just be sure to use a light hand with the lime juice at the very end; hot honey also contains vinegar, so taste as you go. If you'd like to double the recipe, you can. Just use two baking pans so as not to crowd the shrimp.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, weeknight, seafood, main course
Time 10m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat oven to 500 degrees.
- In a medium bowl, combine honey, cayenne, lime zest, ginger, garlic, salt and pepper. Toss in shrimp to coat.
- Spread shrimp on a large rimmed baking sheet and dot with butter. Roast until shrimp is pink and opaque, but before the edges have started to curl, about 5 minutes. Sprinkle generously with fresh lime juice and toss with jalapeños and chives or scallions. Serve with mayonnaise if you like.
Nutrition Facts : @context http, Calories 247, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 1285 milligrams, Sugar 9 grams, TransFat 0 grams
SHRIMP AND KIMCHI RICE BOWL
If you want dinner with ease, make it a rice bowl. You can cook the rice in advance and reheat it, or employ a rice cooker. (A small one doesn't demand much space, and it cooks perfect rice while you go about other business.) But even if you make rice on the stovetop, you'll have 30 minutes to pull together the rest of this meal, so it's hot and ready all at once. Kimchi is the heavy lifter here, since it has tons of crunch and tang, which gives you space to add in other vegetable without doing much to them. They could be grated and raw, or make use of yesterday's leftovers. If shrimp isn't your speed, try this marinade on beef chuck or tofu. Or top the rice with an egg fried in a mixture of canola and sesame oil.
Provided by Sarah Copeland
Categories dinner, weekday, grains and rice, seafood, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Rinse the rice and cook in 2 cups water in a heavy saucepan over medium heat, covered, until tender, 20 minutes. Remove from the heat and keep covered 10 minutes more.
- Meanwhile, toss the cabbage with the salt and set aside in a colander to drain. (It should be sliced as thinly as possible, so it wilts in the salt.)
- Toss the shrimp with the chile-garlic sauce and brown sugar to coat. Heat the oil in a large skillet over medium-high heat. Add the shrimp and cook until just cooked through and slightly smoky, 4 to 5 minutes, adding the sesame seeds in the last minute of cooking. Season the shrimp with a pinch of salt.
- Divide the rice between 4 bowls. Top with the shrimp, cabbage, green onion, kimchi and any other vegetables.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 7 grams, Carbohydrate 76 grams, Fat 9 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 1 gram, Sodium 857 milligrams, Sugar 5 grams, TransFat 0 grams
SHRIMP WITH BOK CHOY AND RICE (WW)
Make and share this Shrimp With Bok Choy and Rice (Ww) recipe from Food.com.
Provided by ellie_
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet heat 1 1/2 teaspoons of the oil over medium high heat. Stir in shrimp and stir fry for 2-5 minutes or until opaque in the center. Transfer shrimp to a bowl.
- Add remaining oil to the skillet and the next 5 ingredients (carrots - garlic) and stir fry 2-5 minutes.
- Stir in rice, toss.
- Stir in the remainder of the ingredients and bring to a boil. Reduce heat and simmer covered for 20-25 minutes or until liquid is absorbed and rice is tender.
- Stir in shrimp and cook stirring another 2-5 minutes or until mixture is heated through.
Nutrition Facts : Calories 249.7, Fat 5.5, SaturatedFat 0.7, Cholesterol 142.9, Sodium 1213.1, Carbohydrate 28.5, Fiber 2.5, Sugar 2.7, Protein 20.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love