Roasted Hot Honey Shrimp with Bok Choy and Kimchi Rice
Ingredients
- 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
Roasted Hot-Honey Shrimp with Bok Choy and Kimchi Rice serves 4 original recipe by Epicurious.
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