By Rhoda Boone
3.6
(19)
Roasted Hot-Honey Shrimp with Bok Choy and Kimchi RiceAndrew Purcell, food styling by Rhoda Boone
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Active Time
15 minutes
Total Time
22 minutes
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.
Ingredients
Serves 4
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
Preparation
Step 1
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.
Step 2
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.
Step 3
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).
Step 4
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.
Step 5
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.
Cooks' Note
Look for kimchi alongside the pickles and sauerkraut in the refrigerated section of your supermarket, or order a batch online from Mother in Law's Kimchi.
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Reviews (19)
Back to TopTrianglei read the recipe. Read the reviews. Decided to stir-fry. Added 1/2 tsp corn starch to marinade. Peeled, deveined shrimp, tossed with a Tbs marinade, S&P, bit of oil. Stir fried shrimp til tender, removed. added bok choy stems, sauteed a bit, then tossed the shrimp back in with the leafy parts of the bok choy... about 30 seconds then on to the rice. Did rice as recipe said and the toppings too.... yummy!
lauren kay
beautiful Concord, CA
11/4/2021
I liked the flavors, but this would be much better stir fried. Oven roasting the bok choy did not leave it very crisp, and the shrimp lacked the extra succulence from stir-frying. The kimchi rice was very good and would work with a number of dishes.
Vidkun
Austin, Texas
10/16/2019
I agree with others, this was pretty underwhelming. I didn't make the kimchi rice, but I did do the shrimp and the bok choy. The marinade for the shrimp seemed thick enough when it went into the oven, but it got much thinner during cooking. The bok choy was pretty good. It's just that it was an okay recipe - not sure if I'll bother making it again.
rlgreen91
Houston, TX
12/18/2017
This was really easy and tasty. Wouldn't be hard to modify and customize.
olaugh95
Richmond, VA
5/3/2017
I made this twice, once as written (meh) and once slightly modified (pretty good). As written I got the same results as others: the shrimp had little flavor and no caramelization. The second time I did everything as written except the shrimp. My method: 1. saute the shrimp in a little oil (without marinating). 2. add 1/2 tsp of cornstarch to the marinade. 3. add the sauce to the pan near the end of cooking and cook a minute or two until it thickens. It was MUCH better as a pan sauce, and I'll make it that way again.
Anonymous
Colorado
1/14/2017
I thought this was great, especially the bok choy and the rice. The shrimp was good too - be sure to scrape the marinade onto the cookie sheet with the shrimp.
jansan1
Orange County, CA.
10/9/2016
I'm glad I made this BEFORE reading all the negative reviews. It was quick and delicious--I peeled my own shrimp so it was "less" quick than the recipe claims. I did add garlic to the shrimp marinade. I will make this again but I will monkey with the proportions. I will use less shrimp, more bok choy and at least two cups of rice.
4lakescook
MMaWW
10/6/2016
I made this recipe last night for dinner. I stayed true to the original recipe and used all fresh or newly purchased ingredients. Like many others here, I was very disappointed in the final meal. The shrimp really didn't have much flavor and never did caramelize. In retrospect, I think this is due to the marinade being too watery. Perhaps eliminating the vegetable oil would cause the marinade to adhere more to the shrimp during the baking process. Both the shrimp and the bok choy were done and burning much before the recommended 13-15 minutes. We were sadly not impressed with the kimchi jasmine rice. Overall, the flavor was very much lacking for us and I won't be making this recipe again.
Anonymous
New MexicoNNew MexicoNNewN
10/3/2016
Made lots of changes based on other reviews (marinated the shrimp for hours, added more red pepper, added garlic to the bok choy and the marinade, added more honey, added more soy sauce, added spices to the bok choy etc etc) and still just came out ok. I will however put kimchi in rice many more times - that was delicious.
Anonymous
Boston, Ma
10/3/2016
Not impressed. I made just the shrimp part and bok choy and thought the shrimp were nothing special. THe bok choy was well-received by my SO.
ellenmm1
Medford, MA
10/1/2016
Not worth the ingredients. The baby bok choy I used was cooked in about 6 minutes and was ok.. The shrimp also cooked very quickly. If I had cooked it until the honey started to caramelize the shrimp would have been overcooked. We ended up adding soy sauce (a lot) to the finished dish as it was very bland. Recipe is not worth fiddling with. And we will not make it again.
Anonymous
OrOrchard Pakek
9/30/2016
This is one of our favorite go to dinners. Quick, tasty and healthy!
kking1
9/29/2016
We loved this recipe and will definitely make it again. We did add the garlic as recommended by other reviewers and it was fabulous!
Anonymous
Parker, CO
9/29/2016
Very good! I had only one pound of book choy and shrimp, and no kimchi. Definitely repeatable recipe.
slholmes
Atlanta
9/29/2016
Just turn off your sound when viewing this page. You won't hear any of the noise. This is an advertising gimmick used by many sites. Turn off your sound and you'll miss them all. turn it on when you really want to hear something.
taz
9/28/2016
TagsAsianShrimpShellfishSeafoodBok ChoyLeafy GreensVegetableRiceJasmine RiceMainSideDinnerDairy FreeGluten FreeEasyQuick30 Minutes or LessWeeknight MealsRoastEpicurious
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