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Grilled Shrimp with Sautéed Bok Choy
Protein-rich and full of healthy, delicious veggies-- what more could you want? Tender grilled shrimp with fresh bok choy and spinach simmered in a sweet, tangy sauce, and fluffy cauliflower "rice" on the side. We love this dish because it makes in the nutrition without sacrificing on flavor!
Nutritional facts
Protein
25g
Carbs
21g
Calories
430
Fat
29g
Ingredients
Acetic Acid, Bok Choy, Caramel Color, Cauliflower, Dehydrated Garlic, Extra Virgin Olive Oil, Fermented Soybean Paste, Garlic, Ground Black Pepper, Hoisin Sauce, Kosher Salt, Lemon Juice, Modified Corn Starch, Red 40, Red Onions, Salt, Salted Chili Peppers, Sesame Oil, Sesame Paste, Sesame Seeds, Shrimps, Soybeans, Spices, Spinach, Sugar, Sweet Potato Powder, Water, Wheat Flour
Reviews
4.2
Based on 1669 reviews
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Tracy Tagliarini · 03/02/24
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About Irvin Paredez
Chef Irvin Benitez Paredez was born in Tlaxcala, Mexico. He started cooking at age 15, when his mother requested his help in a kitchen that she ran in Puebla. There he learned basic techniques, and drew inspiration from shared recipes and cookbooks. After three years, Irvin travelled to the U.S. to train further in cooking. Instead of formal training, he worked in a restaurant in Queens, washing dishes and assisting in the kitchen. Then, Irvin went after his dream. He went to Le Cirque and requested to be a prep cook in the kitchen. After four years of hard work, Christophe Bellanca saw his passion and skill, and made him one of six sous chefs on the line. His biggest influences are Daniel Boulud, Marc Murphy, John Delucie, and Michael Psilakis, as they all gave him opportunities to grow and learn in their kitchens. His favorite cuisines to cook are Mexican, French, Italian, and Japanese, and his top priority as a chef at CookUnity is the customer’s happiness.
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