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Spicy Honey Butter Shrimp with Sautéed Kale & Creamy Cheddar Rice.

  • 1 cup
    basmati rice
  • ½ (8 oz) block
    cheddar cheese
  • 12 fl oz
    chicken or vegetable broth
  • 2 bunches
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 8 fl oz
    whole milk
    black pepper
    butter, unsalted
    chili-garlic sauce
  • 1
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and milk; bring the mixture to a simmer over medium-high heat.
    1 cup basmati rice
    12 fl oz (1 ½ cups) chicken or vegetable broth
    8 fl oz (1 cup) whole milk
  • 2
    Meanwhile, coarsely grate cheese, transfer to a small bowl, and set aside.
    ½ (8 oz) block cheddar cheese
  • 3
    Once the liquid comes to a simmer, stir the mixture, cover the saucepan, and reduce heat to low. Cook until liquid is partially absorbed and the rice is tender, 15-18 minutes.
  • 4
    Meanwhile, wash and dry kale. Fold leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and set aside.
    2 bunches kale
  • 5
    If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 6
    Preheat a large skillet over medium heat.
  • 7
    Once the skillet is hot, add butter, honey, and chili-garlic sauce; whisk to combine.
    ¼ cup butter, unsalted
    2 tbsp honey
    2 tbsp chili-garlic sauce
  • 8
    Working in batches if necessary, add shrimp to the skillet and cook until opaque, 1-2 minutes per side. Once done, transfer shrimp and butter sauce to a medium bowl; cover with foil.
  • 9
    When the rice is tender, with some liquid remaining, add the cheese and stir to combine. Remove from the heat and let stand, covered, for 5 minutes.
  • 10
    Return the skillet to medium-high heat, add more butter, and swirl to coat the bottom.
    4 tsp butter, unsalted
  • 11
    Add kale to the skillet in handfuls, waiting for the kale to wilt slightly before adding the next handful. Season with salt and pepper; cook, stirring often, until soft, 4-5 minutes.
    ½ tsp salt
    ⅛ tsp black pepper
  • 12
    To serve, divide rice, kale, and shrimp between bowls. Drizzle with honey butter and enjoy!