Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry

Ingredient(s) used more than once: green onions

Steak and Pork 145° F (rest cooked meat, 3 minutes) |

Seafood 145° F |

Chicken 165° F |

Ground Beef 160° F |

Ground Turkey 165° F |

Ground Pork 160° F

Cook the Rice Bring a small pot with jasmine rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Stir in edamame and soy sauce until heated through, 1-2 minutes.Remove from burner, cover, and set aside.While rice cooks, prepare ingredients.

Prepare the Ingredients Trim and thinly slice green onions, keeping white and green portions separate.Remove any discolored outer leaves from bok choy and trim ends. Cut stems into ¼" slices and coarsely chop leaves.Halve lime lengthwise. Cut one half into wedges and juice the other half.Pat shrimp dry.

Cook the Shrimp Place shrimp and cornstarch in a mixing bowl and gently combine until shrimp are coated.Place a medium non-stick pan over medium-high heat and add 4 Tbsp. olive oil. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.Transfer cooked shrimp to another mixing bowl and combine with seasoning blend.Wipe pan clean and reserve.

Cook the Vegetables Return pan used to cook shrimp to medium-high heat and add 1 tsp. olive oil.Add bok choy, stems and leaves to hot pan and stir occasionally until beginning to soften, 2-3 minutes.Add white portions of green onions and stir occasionally until softened, 1-2 minutes.Remove from burner.

Make Sauce and Finish Dish Combine boom boom sauce (to taste) and lime juice in another mixing bowl.Plate dish as pictured on front of card, topping rice with vegetables and shrimp. Drizzle boom boom-lime sauce (to taste) over bowl and garnish with green portions of green onions. Squeeze lime wedges over meal (to taste). Bon appétit!