Past Recipes
Sesame-Orange Shrimp

Sesame-Orange Shrimp with Bok Choy Fried Rice

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This sticky, citrusy sesame shrimp is even better than the classic Chinese takeout dish. Did we mention it’s lighter, too? Here, seared shrimp are tossed in a syrupy glaze of apricot preserves, orange juice, and soy sauce, then finished with sesame seeds for crunch. We also double-up vegetables in the fried rice with crisp-tender bell peppers and bok choy. Save your delivery dollars for another night; this is a dish you’ll want to cook right now.

  • < 600 Calories
  • Stovetop Only
Serving size
Prep & cook time
Cooking Skill
  • Calories 590
  • Protein 31g
  • Total Carb 89g
  • Total Fat 11g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    • 3/4 cup
    • basmati rice
  • baby bok choy
    • 8 ounces
    • baby bok choy
  • red bell pepper
    • 1
    • red bell pepper
  • navel orange
    • 1
    • navel orange
  • scallions
    • 2
    • scallions
  • garlic
    • 1 clove
    • garlic
  • shrimp
    • 10 ounces
    • shrimp
  • gluten-free soy sauce
    • 1/4 cup
    • gluten-free soy sauce
  • apricot preserves
    • 1 ounce
    • apricot preserves
  • toasted sesame seeds
    • 1 tablespoon
    • toasted sesame seeds
  • cilantro
    • 1/8 ounce
    • cilantro
  • mint
    • 1/8 ounce
    • mint

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 12" large high-sided pan
  • 12" large pan


Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Uncover, fluff rice with a fork, and set aside.

  2. Prepare ingredients

    Prepare ingredients

    Halve bok choy lengthwise and rinse thoroughly—it tends to hide a lot of dirt between its leaves. Cut crosswise into 1-inch pieces, keeping bulbs and leaves separate. Rinse remaining produce. Halve bell pepper lengthwise, discarding seeds and stem, and cut into ¼-inch pieces. Halve orange. Trim and discard scallion roots and thinly slice, keeping whites and light greens separate from dark greens. Roughly chop garlic

  3. Sear shrimp

    Sear shrimp

    Pat shrimp dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 1 tablespoon canola oil in a large high-sided pan over medium-high heat. When oil is shimmering, add shrimp and cook, stirring occasionally, until opaque and just pink, 4-6 minutes. Using a slotted spoon, transfer shrimp to a plate and set aside. Wipe pan clean for next step.

  4. Cook fried rice

    Cook fried rice

    Heat ½ tablespoon canola oil in pan from shrimp over medium heat. When oil is shimmering, add bok choy bulbs, bell pepper, scallion whites and light greens, and garlic. Cook, stirring, until softened, 4-5 minutes. Increase heat to medium high. When vegetables are sizzling, add bok choy leaves, rice, and half of soy sauce, stirring to coat. Press rice down into a single layer and cook, without moving, until golden on bottom, 3-4 minutes. Remove pan from heat. 

  5. Finish sesame-orange shrimp

    Finish sesame-orange shrimp

    In a medium bowl, whisk together apricot preserves, juice of ½ orange, and remaining soy sauce (save remaining orange for a snack). Heat a separate large pan over medium-high heat. Add apricot mixture and cook until thickened, 2-3 minutes. Add cooked shrimp and sesame seeds to pan and toss to coat. Remove pan from heat. 

  6. Plate sesame-orange shrimp

    Plate sesame-orange shrimp

    Divide bok choy fried rice between serving plates and spoon over sesame-orange shrimp. Tear mint and cilantro leaves, discarding stems, and sprinkle over plates. Garnish with scallion dark greens and dig in! 

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