Chili Crisp Shrimp with Bok Choy Mix + Bell Pepper over Seasoned Jasmine Rice

Chef's Pick

Chili Crisp Shrimp with Bok Choy Mix + Bell Pepper over Seasoned Jasmine Rice

  • 15 min.

  • 680 cal.

  • 2 serv.

  • Mild

Ingredients
Instructions

Cook time: 15 minutes

Tear corner of rice to vent + heat in microwave 90 sec (careful—it'll be hot!)

Wash pepper, cut off stem + discard seeds, then cut into bite-size pieces; heat 1 tbsp oil in a large skillet over med-high; sauté bok choy mix + peppers with salt/pep 3-5 min until tender; set aside

Heat 1 tbsp oil in skillet over med-high; pat shrimp dry + sauté with salt/pep 2-3 min until shrimp is pink, opaque + cooked through; bring everything back to pan + mix in ½-container of sauce—tasty!

Nutrition

Servings: 2

Amount per serving

680

Calories

32g

Fat

77g

Carbs

5g

Fiber

25g

Protein

6g

Sugars

Calories per serving

680

Total Fat

32g

42

Saturated Fat

2g

10%

Trans Fat

0g

Cholesterol

155mg

52%

Sodium

920mg

40%

Total Carbohydrates

77g

29%

Dietary Fiber

5g

18%

Total Sugars

6g

Included 0g added sugars

0%

Protein

25g

Vitamin D

0%

Calcium

12%

Iron

10%

Potassium

15%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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