---
title: Speedy Chili Shrimp Stir-Fry
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/speedy-chili-shrimp-stir-fry-59c427aba5ed19736a226712
time required: 20 minutes
difficulty: easy
allergens:
  - Shellfish
  - Peanuts
tags:
  - Gluten Free
  - Spicy
rating: 4.0
rating_count: 3200
source_chef: Recipe Development Team
nutrition:
  energy: 3054
  calories: 730
  protein: 40
  fat: 18
  saturated fat: 2
  carbohydrate: 97
  sugar: 26
  fiber: 4
  cholesterol: 200
  sodium: 1060
image: "https://images.recipes.furrysalamander.com/Thai%20Recipes/Stir%20Fries/speedy-chili-shrimp-stir-fry.avif"
---
Place @jasmine rice{1.5%cup} and a large pinch of @salt{} into a #small pot{}. Bring to a boil. Once boiling, cover, reduce heat to low, and simmer gently until tender, ~{15%minutes}. Keep covered off heat until meal is ready.

Wash and dry all produce. Trim and discard bottom root ends from @bok choy{1%unit}, then thinly slice stalks and leaves crosswise. Thinly slice @chili{1%unit}, removing ribs and seeds for less heat. Cut @lime{1%unit} into wedges. Trim, then thinly slice @scallions{4}, keeping greens and whites separate. Rinse @shrimp{20%ounce} and pat dry with a paper towel.

Place shrimp in medium bowl with all of the @cornstarch{2%tablespoon} and salt and pepper to taste. Toss until evenly coated. Heat @vegetable oil{2%tablespoon} in a large pan over medium heat. Add scallion whites and cook, tossing, until softened, about ~{1%minute}. Add shrimp and cook, tossing, until pink but not cooked through, 2-3 minutes. Season with salt and pepper.

Add bok choy to pan and cook, tossing, until leaves are wilted and stalks are tender, about ~{3%minutes}.

Add @chili sauce to pan and stir until slightly thickened and evenly coats the shrimp and bok choy, about ~{1%minute}. Stir in a squeeze or two of lime (to taste).

Divide rice between plates, then top with shrimp and bok choy mixture. Sprinkle with @scallion greens{}, ground @peanuts{2%ounce}, and chili (to taste). Serve with remaining lime wedges on the side.