Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $5.99 sale (reg $7.99) / 12 oz
• Organic baby bok choy 12–16 oz, halved or chopped $2.99 / 1 lb
• Organic ginger root 1 tbsp grated (about a 1-inch knob) $3.99 / lb
• Garlic 3 cloves, minced
• Soy sauce 2 tbsp
• Rice vinegar 1 tbsp
• Honey or brown sugar 2 tsp
• Toasted sesame oil 1 tsp
• Cornstarch 1 tsp
• Neutral oil (avocado/canola) 2 tbsp (divided)
• Jasmine rice 1 cup dry (makes ~3 cups cooked)
• Salt 1/4 tsp (for shrimp), plus to taste
• Optional: chili flakes or sriracha to taste
• Optional: lime (or lemon) 1/2, for finishing

Instructions

1. Prep: Start rice. Rinse 1 cup jasmine rice and cook with 1 1/2 cups water and a pinch of salt (follow your rice method) — about 15–18 minutes plus rest.
2. Sauce: In a small bowl whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp honey/brown sugar, 1 tsp toasted sesame oil, 1 tsp cornstarch, and 2 tbsp water. Add chili if you want heat.
3. Shrimp: Pat dry 12 oz shrimp and toss with 1/4 tsp salt.
4. Bok choy: Heat a large skillet or wok over high heat. Add 1 tbsp neutral oil. Add 12–16 oz bok choy (cut side down if halved) and sear until charred in spots, 2–3 minutes. Stir-fry 1–2 minutes more until crisp-tender. Remove to a plate.
5. Stir-fry shrimp: Add 1 tbsp neutral oil to the hot pan. Add shrimp in a single layer and cook 60–90 seconds, then flip and cook 60 seconds more (just turning pink). Add 1 tbsp grated ginger and 3 minced garlic cloves; stir 15–30 seconds until fragrant.
6. Glaze: Whisk sauce again and pour into pan. Simmer 30–60 seconds until glossy and lightly thickened. Return bok choy to pan and toss to coat. Squeeze 1/2 lime (optional).
7. Serve: Spoon rice into bowls and top with ginger-garlic shrimp and bok choy, scraping all sauce over the top.