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Recipes

Spicy-Sweet Tangerine Shrimp with Baby Bok Choy

By The Bon Appétit Test KitchenPhotography by Leo Gong
Image may contain Animal Seafood Food Shrimp Sea Life Dish Meal and Plant

Recipe information

  • Total Time

    30 minutes

  • Yield

    4 Servings

Ingredients

6

baby bok choy, halved lengthwise

2

tablespoons Asian sesame oil, divided

1

1/2 pounds uncooked large shrimp, peeled, deveined

1

/3 cup frozen orange-tangerine concentrate, thawed

1

/3 cup Asian sweet chili sauce

12

strips tangerine peel

1

1/2 teaspoons distilled white vinegar

1

teaspoon oyster sauce

2

green onions, chopped

1

1/2 tablespoons minced peeled fresh ginger

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Preparation

  1. Step 1

    Cover bottom of large skillet with 1/2 inch water. Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Cover; cook over high heat until bok choy is tender, about 5 minutes. Arrange bok choy around edge of platter. Boil liquid in skillet until reduced to glaze, about 1 minute; pour over bok choy.=

    Step 2

    Mix shrimp and next 5 ingredients in medium bowl. Heat 1 tablespoon sesame oil in same skillet over high heat. Add onions and ginger. Sauté 1 minute. Add shrimp mixture. Toss until shrimp are just opaque in center, about 3 minutes. Using slotted spoon, transfer shrimp to platter. Cook sauce until thickened, about 2 minutes. Spoon sauce over shrimp.

  2. Step 3

    To make strips of tangerine peel, use a pairing knife and start at the top of the fruit, working around and down in a spiral. Try to avoid cutting away the white pith with the peel.

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