Shrimp With Bok Choy And Rice Ww Recipes
BOK CHOY STEAMED RICE
With all the fancy grilled summer meats flying around, it's easy to forget about the side dishes. Nobody wants to spend hours in the kitchen when they could be outside playing volleyball in jhorts. With this easy bok choy rice, you can have something much more interesting in the same time as it takes to make plain rice.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
- Combine water, rice, and soy sauce in a pot; bring to a simmer and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
- Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 39.7 g, Fat 1.2 g, Fiber 1.8 g, Protein 5.1 g, SaturatedFat 0.2 g, Sodium 210.1 mg, Sugar 1.4 g
SHRIMP STIR FRY WITH BOK CHOY, DICED TOMATOES, AND RICE NOODLES
A flavorful quick and easy dinner, perfect for busy days. Be sure to use fresh ginger and garlic for maximum flavor.
Provided by Deb C
Categories Trusted Brands: Recipes and Tips Hunt's
Time 20m
Yield 4
Number Of Ingredients 14
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Keep warm.
- Mix soy sauce, water, rice wine, brown sugar, grated ginger, and cornstarch together in a mixing bowl.
- Heat vegetable oil in a skillet over medium-high heat. Add red pepper flakes and chopped garlic; stir and fry for 1 minute. Add the shrimp and bok choy; saute until shrimp is pink and cooked through, 3 to 4 minutes.
- Stir in tomatoes and soy sauce mixture. Cook until mixture begins to thicken, 2 to 3 minutes.
- Place cooked noodles in a warmed serving bowl. Pour shrimp mixture over the noodles. Sprinkle with sliced green onions.
Nutrition Facts : Calories 475.9 calories, Carbohydrate 80.9 g, Cholesterol 172.6 mg, Fat 5 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 0.9 g, Sodium 3110.5 mg, Sugar 23.5 g
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.
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
ROASTED HOT-HONEY SHRIMP WITH BOK CHOY AND KIMCHI RICE
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.
Provided by Rhoda Boone
Categories Kid-Friendly Quick & Easy Dinner Shrimp Bok Choy 22-Minute Meals Pescatarian Dairy Free Peanut Free Tree Nut Free Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- 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.
More about "shrimp with bok choy and rice ww recipes"
SPICY GINGER SHRIMP WITH BABY BOK CHOY | RECIPES | WW USA
From weightwatchers.com
Cuisine ChineseCategory DinnerServings 4Total Time 30 mins
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 second of contact; swirl in oil. Add ginger and garlic; stir-fry 10 seconds or until fragrant. Push aromatics to sides of wok and carefully add shrimp, spreading them evenly in one layer. Cook undisturbed, about 1 minute, until shrimp begin to sear; use a metal spatula to stir-fry 30 seconds, incorporating ginger mixture, until shrimp are orange but not cooked through.
- Add bok choy and sprinkle with salt. Swirl in sherry or wine; stir-fry 30 seconds or until bok choy just begins to turn bright green. Restir broth mixture, swirl into wok; stir-fry 1-2 minutes or until shrimp are just cooked and vegetables are tender crisp. Sprinkle with scallions and serve.
SPICY SHRIMP AND BOK CHOY | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 22 mins
RICE NOODLES, BOK CHOY, AND SHRIMP IN GINGER-CHICKEN BROTH ...
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 2 mins
- Place the rice vermicelli in a large bowl and cover with room-temperature tap water. Let stand for about 1 hour, checking for tenderness occasionally. When the noodles are soft but still slightly firm to the bite, drain. (They should yield about 3 cups.)
- Meanwhile, for the broth: Combine the broth, ginger, scallion, and garlic in a large saucepan; heat to a boil. Cover and cook over low heat for 15 minutes. Set a strainer over a large bowl and strain the broth. Discard the solids.
- Stir the bok choy, shrimp, and drained noodles into the simmering broth. Cover and cook for 5 minutes. Add the soy sauce, sesame oil, rice vinegar, and chile oil. Season to taste with salt.
SAUTEED BOK CHOY WITH SHRIMP RECIPE
From yummy.ph
- Heat cooking oil in a medium-sized pan. Saute garlic and onion in oil. Add the shrimps and cook until it turns orange in color.
- Add the bok choy and season with soy sauce and oyster sauce. Add sugar and salt and pepper to taste. Let the sauce simmer for 5 minutes. Serve with shrimp and garlic bits on top of bok choy.
RECIPE: KOREAN-INSPIRED SHRIMP & RICE CAKES WITH BOK CHOY ...
From blueapron.com
3.9/5 Total Time 20 minsCuisine AsianCalories 540 per serving
STIR-FRIED SHRIMP AND BOK CHOY RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 456 per servingTotal Time 40 mins
- Bring 2 1/2 cups water to boil in a large pot. Stir in rice and salt, cover, reduce heat to low and let cook until water has been absorbed, 5 to 10 minutes. Remove from heat, stir, cover, and let stand 5 minutes. Fluff with a fork; cover again.
- Warm 1 Tbsp. vegetable oil in a large skillet or wok over high heat. Add shrimp and cook, stirring, until just pink, about 2 minutes. Transfer to a bowl. Add remaining 2 Tbsp. vegetable oil to skillet along with ginger, garlic and scallions. Cook, stirring, until fragrant, about 30 seconds. Add bok choy and cook, stirring, until tender, 3 to 5 minutes.
- Return shrimp to skillet and pour in soy sauce mixture. Cook, stirring, until sauce has thickened slightly, about 2 minutes. Serve immediately, over rice.
STIR-FRIED BOK CHOY AND SHRIMP | RECIPES | WW USA
From weightwatchers.com
Servings 2Total Time 13 mins
- Whisk the soy sauce, vinegar, sugar, chile paste, sesame oil, and ginger in a large bowl. Add the shrimp and scallions on top. Do not toss.
- Lightly coat the inside of a large nonstick skillet or wok with cooking spray; set either over medium-high heat for 2 minutes. Add the shiitake caps; stir-fry 30 seconds, or until they begin to wilt at the edges.
- Add the wet bok choy; stir-fry 1 minute, or until warmed through and the green, leafy bits begin to wilt. Use a slotted spoon or tongs to transfer the vegetables to the large bowl, leaving any liquid behind. Toss the ingredients in the bowl and serve while warm.
GARLICKY SHRIMP STIR-FRY WITH SHIITAKES AND BOK CHOY ...
From skinnytaste.com
4.6/5 (13)Total Time 20 minsCategory DinnerCalories 284 per serving
- In a large nonstick pan, heat the sesame oil over medium-high heat until shimmering. Add the bok choy stalks and shiitakes, spreading into a single layer. Season with 1/2 teaspoon salt and pepper. Cook without moving until starting to brown on the bottom, 2 to 3 minutes. Stir and cook until softening, 2 to 3 minutes.
SHRIMP & BOK CHOY RECIPE BY NANETTE - COOKEATSHARE
From cookeatshare.com
4/5 Ratings 2Reviews 1Cuisine Asian
KETO ASIAN GLAZED SHRIMP WITH BOK CHOY- TAKE OUT FAKE OUT
From howtothisandthat.com
4.5/5 (30)Total Time 20 minsCategory Main CourseCalories 240 per serving
- In a large bowl, combine shrimp and coconut aminos (or low carb soy sauce). Mix in lemon juice, bay leaves, and worcestershire sauce. Toss to coat shrimp and combine ingredients. Then marinate in the fridge for 30 minutes.
- Heat sesame oil in a skillet over medium-high heat and then add in bok choy stems. Stir around to coat them in oil and then cook for 3-5 minutes, until tender. Mix in coconut aminos and then add bok choy leaves and saute until wilted.
- While cooking, heat 1 tablespoon of olive oil in a separate skillet and then add shrimp in a single layer. Cook for 2-3 minutes, stirring occasionally. Add the shrimp into bok choy and toss to combine.
- Pour the remaining marinade over the shrimp and bok choy, and saute for 1-2 more minutes. Serve over cauliflower fried rice.
PEANUT SHRIMP WITH BOK CHOY & RICE NOODLES - SOBEYS INC.
From sobeys.com
2.3/5 (3)Total Time 20 minsServings 4Calories 350 per serving
- Juice half of the lime and slice the other half into 4 wedges and reserve. Blend the broth, peanut butter, 1 tsp (5 ml) lime zest and juice, soya sauce, ginger and 2 tsp (10 ml) sesame oil until smooth. Set aside.
- Heat the oil in a large, non-stick skillet set over medium-high heat. Add the carrots; stir-fry for 3 to 4 min. add the bok choy and shrimp; stir-fry for 2 min. or until shrimp are opaque and vegetables are tender-crisp. Stir in the peanut butter mixture and cilantro. Toss until heated through.
- Meanwhile, cook the rice noodles according to package directions; toss with remaining sesame oil. Serve the stir-fry over the rice noodles. Garnish with reserved lime wedges, if desired.
COCONUT CURRIED SHRIMP WITH BOK CHOY | SHAPE
From shape.com
Servings 1.5Calories 223 per serving
- Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon peanut oil, add ginger, and stir-fry 10 seconds or until fragrant. Push ginger to sides of wok, carefully add shrimp, and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting shrimp begin to sear. Then, using a metal spatula, stir-fry 30 seconds, incorporating ginger, until shrimp is lightly browned but not cooked through. Add curry powder and stir-fry 10 seconds or until just combined.
- Swirl in remaining 1 tablepsoon oil, add bok choy, sprinkle on salt, and stir-fry 30 seconds or until bok choy begins to turn bright green. Restir coconut mixture, swirl into wok and stir-fry 1 to 2 minutes or until shrimp is just cooked and vegetables are tender-crisp..
GINGER SHRIMP STIR-FRY WITH GARLIC BOK CHOY - A COZY KITCHEN
From acozykitchen.com
5/5 (21)Total Time 30 minsCategory Main CourseCalories 212 per serving
- In a large bowl, combine the shrimp, rice wine, ginger, garlic, salt, and pepper, and stir until ingredients are thoroughly distributed. Sprinkle the cornstarch over the mixture and stir again until evenly coated. Cover and marinated in the refrigerator for 30 minutes to 1 hour.
- In a large wok or skillet, heat the vegetable oil over high until shimmering and very hot. Add the garlic and cook briefly, just until fragrant, 30 seconds or less. Add the bok choy--it shoudl sizzle very loudly as it hits the oil. Sauté briefly, tossing the bok choy vigorously, until evenly coated in oil.
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4.3/5 (32)Total Time 26 minsCategory Dinner, EntreeCalories 194 per serving
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