Roasted Hot-Honey Shrimp with Bok Choy and Kimchi Rice
Roasted Hot-Honey Shrimp with Bok Choy and Kimchi Rice is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Preheat oven to 450°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
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).
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.