Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz, thawed if frozen and patted dry $7.99 / 12 oz
• Bok Choy 1 lb, chopped (separate stems and leaves) $2.49 / 1 lb
• Simple Truth Organic® Thai Basil Container 1/2 cup packed leaves $2.79 / 0.5 oz
• Kroger® Whole Garlic Bulbs 3 cloves, minced $2.49 / 5 ct
• Ginger Root 1 tbsp, finely grated $4.99 / 1 lb
• Jumbo Yellow Onions 1/4 onion, thinly sliced $1.29 (sale) / 1 lb
• Soy sauce 2 tbsp —
• Fish sauce (optional but great) 1 tsp —
• Brown sugar (or honey) 1 tsp —
• Fresh lime (or lemon) 1 tbsp juice —
• Neutral oil (canola/avocado) 1 1/2 tbsp —
• Cooked jasmine rice 1 1/2 cups cooked (about 3/4 cup cooked per person) —
• Crushed red pepper or sliced jalapeño 1/2–1 tsp to taste —

Instructions

1. Prep the rice: start with 1 1/2 cups cooked jasmine rice (use leftover or cook fresh while you prep).
2. Prep the bok choy: chop 1 lb bok choy, separating stems from leaves. Slice 1/4 onion thinly. Mince 3 garlic cloves. Grate 1 tbsp ginger. Pick 1/2 cup Thai basil leaves.
3. Mix the sauce: in a small bowl, stir 2 tbsp soy sauce + 1 tsp fish sauce (optional) + 1 tsp brown sugar + 1 tbsp lime juice + 2 tbsp water.
4. Sear the shrimp (stove): heat 1 tbsp neutral oil in a large skillet/wok over medium-high. Add 12 oz shrimp in a single layer; cook 60–90 seconds per side until just pink. Remove to a plate.
5. Stir-fry aromatics and stems: add remaining 1/2 tbsp oil. Add sliced onion, minced garlic, grated ginger, and crushed red pepper; stir 30 seconds. Add bok choy stems; stir-fry 2 minutes.
6. Finish with leaves + sauce: add bok choy leaves and the sauce. Toss 1–2 minutes until leaves wilt and sauce lightly coats everything.
7. Return shrimp + basil: add shrimp back in and toss 30 seconds to warm through. Turn off heat and fold in Thai basil leaves (they’ll perfume the whole pan).
8. Serve: spoon 3/4 cup cooked rice per person into bowls and top with the shrimp-bok choy stir-fry. Add extra lime if you like.