Spicy Shrimp and Veggie Hot Pot

🌍 Cultural Description:

Inspired by Asian hot pot traditions, this spicy shrimp and veggie meal is cooked entirely in an electric pot. It’s warming, bold in flavor, and ready in under 30 minutes—a perfect weeknight dish.

🍽️ Nutritional Highlights:

Shrimp are low in fat and high in protein, while vegetables like bok choy, mushrooms, and carrots add vitamins, minerals, and fiber. The spicy broth also aids digestion.

💡 Recipe Success Tips:

Prep all ingredients before heating the pot.

Add shrimp at the end—they cook fast.

Adjust spice level with more or less chili paste.

🛒 Ingredients (Brief Description):

Shrimp (200g, peeled and deveined): Protein base

Baby Bok Choy (2 heads, halved): Leafy greens

Carrot (1, thinly sliced): Sweet crunch

Mushrooms (1 cup, sliced): Umami boost

Garlic (2 cloves, minced): Depth of flavor

Ginger (1 tsp, grated): Warmth and aroma

Chili Paste (1 tbsp): Heat and color

Soy Sauce (2 tbsp): Salty depth

Fish Sauce (1 tbsp): Umami complexity

Water or Broth (3 cups): Base of the hot pot

👩‍🍳 Preparation Method:

Turn on the electric pot to “Sauté” mode. Add garlic, ginger, chili paste and sauté for 1–2 minutes.

Add broth, soy sauce, and fish sauce. Bring to a simmer.

Switch to “Hot Pot” or “Soup” mode. Add carrots and mushrooms. Cook for 5 minutes.

Add bok choy and simmer for 3 minutes.

Finally, add shrimp and cook for 2–3 minutes until pink.

🍚 Serving Suggestions:

Serve straight from the electric pot with bowls of jasmine rice or noodles. Garnish with chopped scallions or cilantro.

⏱️ Recipe Details:

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Difficulty Level: Beginner

Serves: 2

📊 Nutritional Value (per serving):

Calories: 280 kcal

Protein: 30g

Fat: 10g

Carbohydrates: 16g

Fiber: 4g

❄️ Storage Instructions:

Refrigeration: Store broth and ingredients separately in containers for up to 2 days.

Reheating: Reheat gently in the electric pot or microwave.