Roasted Hot-Honey Shrimp with Bok Choy and Kimchi Rice
This recipe delivers a quick and flavorful meal featuring roasted shrimp coated in a spicy-sweet hot honey glaze, tender roasted baby bok choy, and a savory kimchi-infused jasmine rice. It's a well-balanced dish with a harmonious blend of textures and bold Asian-inspired flavors, ideal for a satisfying weeknight dinner.
Equipment
- 1 Large Baking Sheet For roasting bok choy and shrimp.
- 1 Large Pot with Lid For cooking jasmine rice.
- 2 Medium Mixing Bowls One for bok choy, one for hot-honey shrimp.
- 1 Whisk or fork For combining the hot-honey sauce.
- 1 Cutting Board and Chef's Knife For preparing bok choy, kimchi, and scallions.
Ingredients
Main
- 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
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- Halve (or quarter if large) the baby bok choy and toss it in a large bowl with 1 1/2 tablespoons of vegetable oil and 1 teaspoon of kosher salt.
- Spread the bok choy in a single layer on the prepared baking sheet and roast for 10 minutes.
- While the bok choy roasts, combine honey, soy sauce, and red-pepper flakes in a medium bowl to make the hot-honey sauce.
- In a separate bowl, toss the peeled and deveined shrimp with the remaining 1 1/2 tablespoons of vegetable oil and 1/2 teaspoon of kosher salt.
- Add the seasoned shrimp to the hot-honey sauce, tossing gently to coat.
- Cook the jasmine rice according to package directions in a large pot with water; typically, 3/4 cup rice with 1 1/2 cups water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- After the bok choy has roasted for 10 minutes, add the hot-honey shrimp to the same baking sheet, spreading them evenly among the bok choy.
- Return the baking sheet to the oven and roast for another 8-10 minutes, or until the shrimp are opaque and cooked through.
- Once the rice is cooked, stir in the thinly sliced kimchi and toasted sesame oil. Serve the roasted hot-honey shrimp and bok choy over the kimchi rice, garnished with thinly sliced scallion, toasted sesame seeds, and lime wedges.
Notes
For optimal texture, ensure bok choy is spread in a single layer on the baking sheet; overcrowding will steam rather than roast, preventing crispy edges. Shrimp cooks very quickly, so avoid overcooking to maintain its tender, succulent texture; it's done when opaque and pink. For the kimchi rice, ensure the rice is cooked perfectly before incorporating the kimchi, as over-stirring can break down the grains. A squeeze of fresh lime at the end is crucial for balancing the richness of the hot honey and the pungency of the kimchi, adding a bright, acidic finish.