Ingredients

• 1 1/2 pounds baby bok choy (about 3 heads), halved lengthwise (quartered lengthwise if large)
• 3 tablespoons vegetable oil, such as grapeseed, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon red-pepper flakes
• 2 tablespoons honey
• 1 tablespoon low-sodium soy sauce
• 1 1/2 pounds large tail-on shrimp, peeled and deveined
• 1 tablespoon toasted sesame oil
• 3/4 cup jasmine rice
• 3/4 cup kimchi, thinly sliced
• 1 scallion, thinly sliced
• 1 1/2 teaspoons toasted sesame seeds
• 4 lime wedges, for serving

Instructions

1. Preheat oven to 450°F. Arrange racks in upper and lower thirds of oven and place a rimmed baking sheet on each rack. In a medium saucepan over high heat, bring water for rice to a boil according to package directions.
2. Meanwhile, in a medium bowl, toss bok choy with 2 tablespoons vegetable oil and 1/2 teaspoon salt and set aside. In another medium bowl, combine red-pepper flakes, honey, soy sauce, remaining 1 tablespoon vegetable oil, and 1/2 teaspoon salt. Toss shrimp in mixture to coat.
3. Carefully remove the hot baking sheets from the oven; spread the boy choy mixture on one sheet and place on the lower rack; spread the shrimp mixture on the other sheet and place on the upper rack. Roast, tossing halfway through, until shrimp is pink and starting to caramelize (about 8 minutes) and bok choy is softened and lightly browned in spots (13 to 15 minutes).
4. While shrimp and bok choy are roasting, add rice and 1/2 teaspoon salt to boiling water. Cover and cook according to package directions. Once cooked, fluff rice with a fork and stir in kimchi.
5. To serve, divide kimchi rice among four wide bowls. Remove shrimp from the oven and drizzle with 1 tablespoon toasted sesame oil; toss to combine. Top rice with shrimp and bok choy. Sprinkle with sesame seeds and scallions, and serve with lime wedges.