SHRIMP AND VEGGIE CHEAT SHEET WITH HOISIN DRESSING

Shrimp and Veggie Cheat Sheet with Hoisin Dressing image

Provided by Katie Lee Biegel

Time 40m

Yield 4 servings

Number Of Ingredients 19

1 pound jumbo shrimp (21/25), peeled, deveined, tails off
Kosher salt and freshly ground black pepper
3 tablespoons hoisin sauce
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon Dijon mustard
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
1 large clove garlic, grated
1/4 cup vegetable oil
12 ounces baby bok choy (3 to 5 heads, depending on the size), halved lengthwise
1 red bell pepper, cut into 1/2-inch strips
4 cups cooked brown rice, or any grain you like, such as quinoa
1 tablespoon sesame seeds
4 scallions, thinly sliced
1/4 cup chopped peanuts
1 cup crunchy chow mein noodles
1/4 cup fresh cilantro, chopped
Sriracha, if desired

Steps:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Sprinkle the shrimp with 1/2 teaspoon each of salt and pepper. Set aside.
Whisk the hoisin, soy, vinegar, Dijon, ginger, sesame oil and garlic together in a large bowl. Whisk in the vegetable oil. Add the bok choy to the bowl, then toss, then transfer them to one side of the baking sheet. Add the red pepper to the bowl, then toss in the remaining marinade, and transfer them to the center of the baking sheet. Toss the shrimp in the remaining marinade and arrange it on the last side of the baking sheet. Pour any remaining marinade over the vegetables and shrimp. Bake until the shrimp are pink and opaque and the vegetables are starting to char, 15 to 20 minutes. Remove from the oven and set aside. (The bok choy can be chopped into smaller pieces if desired.)
Divide the rice among 4 bowls. Add a few shrimp and the vegetables to each bowl. Top with the sesame seeds, scallions, peanuts, crunchy noodles and cilantro. Drizzle with the sriracha, if using. Serve warm!