Cashew Lime Shrimp with Bok Choy

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2 Servings
Qty Unit Ingredient
10 oz Shrimp
2 tbsp Cashew Lime Glaze
2 large Bok Choy (440 g)
3 ea Scallions (45 g)
1 ea Orange
4 ea Radish (60 g)
2 tbsp Cilantro
2 tsp Shichimi togarashi
  1. Prep
    1. Dry shrimp
    2. Separate green and white portions of bok choy. Julienne leaves. Cut flesh into half inch slices.
    3. Cut scallions into 1 to 2 inch lengths
    4. Peel orange and cut into bite sized pieces
    5. Slice radish thin.
    6. Rough cut cilantro
  2. Cook
    1. Combine orange, radish, cilantro, and shichimi togarashi. Add a couple of tablespoons of oil and toss to coat.
    2. In a hot oiled pan, layer the bok choy greens on top of the flesh. Cook for 4 minutes (until flesh starts to char. Remove from pan.
    3. In same pan, add scallions and oil (if necessary). Cook for 2 to 4 minutes, until starts to char. Remove from pan.
    4. In same pan, add shrimp. Cook on one side for 2 to 3 minutes to brown.
    5. Add 5 tbsp water and glaze. Cook, stirring occasionally until the glaze thickens and the shrimp is cooked to desired doneness (3 to 5 minutes)
    6. Serve shrimp over bok choy and scallions, and top with the orange salsa