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Aromatic Vadouvan curry powder lends its warming flavor to plump, juicy shrimp in this dish. They’re served with tender bok choy and sweet peppers over rice, then drizzled with sweet chili sauce.

Ethan Mick

with Aromatic Rice & Almonds

Vadouvan Shrimp & Sweet Chili Sauce

Shrimp

Jasmine Rice

Garlic

Lime

Sweet Peppers

Baby Bok Choy

Sweet Chili Sauce

Sesame Oil

1-Inch Piece Ginger

Roasted Almonds

Vadouvan Curry Powder

Ingredients

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. If necessary, peel the **garlic**; roughly chop. Peel and finely chop the **ginger**. Cut off and discard the stems of the **peppers**; remove and discard the cores. Halve lengthwise, then thinly slice crosswise. Cut off and discard the root end of the **bok choy**; roughly chop, separating the stems and leaves. In a medium bowl, combine the **sliced peppers** and **chopped bok choy stems**. Quarter the **lime**. Roughly chop the **almonds**.

Prepare the ingredients:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the **chopped garlic and ginger**; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened and fragrant. Add the **rice**, **a big pinch of salt**, and **1 cup of water** (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Cook the rice:

Pat the **shrimp** dry with paper towels. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and **half the curry powder** (you will have extra). Toss to combine. 

**STOVE: **In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Transfer to a plate and cover with aluminum foil to keep warm.  
**GRILL:** Grill the seasoned shrimp 2 to 3 minutes per side, or until opaque and cooked through. Transfer to a plate and cover with aluminum foil to keep warm.

Cook the shrimp:

In the same pan (or a medium nonstick pan), heat the **sesame oil** on medium-high until hot. Add the **prepared peppers and bok choy stems**; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the **chopped bok choy leaves** and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat. Stir in **the juice of 2 lime wedges**. Season with salt and pepper to taste. Serve the **cooked rice** topped with the **cooked shrimp** and **cooked** **vegetables**. Top the shrimp with the **sweet chili sauce** and **chopped almonds** . Serve with the **remaining lime wedges** on the side. Enjoy!

Cook the vegetables & serve your dish:

Instructions