Spicy Shrimp and Bok Choy

Nutriscore Rating: 71/100

Elevate your weeknight dinner game with this vibrant Spicy Shrimp and Bok Choy recipe, a quick and flavorful stir-fry that comes together in just 20 minutes! Succulent shrimp are stir-fried to perfection alongside tender-crisp bok choy, then coated in a bold, spicy-sweet sauce made from soy sauce, sriracha, honey, and sesame oil. Fragrant ginger and garlic infuse the dish with irresistible aroma, while a touch of cornstarch creates a lightly thickened glaze that clings to every bite. Finished with an optional sprinkle of sesame seeds and red pepper flakes for extra flair, this Asian-inspired dish pairs beautifully with steamed rice or noodles for a satisfying, complete meal. Perfect for anyone craving a healthy, hassle-free dinner with a fiery kick!

Recipe Information

• Prep Time: 10 min
• Cook Time: 10 min
• Total Time: 20 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 1 pound Shrimp (peeled and deveined)
• 4 cups Bok choy (baby or regular, chopped into bite-sized pieces)
• 3 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 3 tablespoons Soy sauce
• 1 tablespoon Sriracha or chili paste
• 1 teaspoon Honey
• 2 teaspoons Sesame oil
• 2 tablespoons Vegetable oil (or any neutral oil for cooking)
• 1 teaspoon Cornstarch
• 2 tablespoons Water (for cornstarch slurry)
• 0.5 teaspoon Red pepper flakes (optional, for garnish)
• 1 teaspoon Sesame seeds (optional, for garnish)

📝 Instructions

10 steps

1. In a small bowl, combine soy sauce, sriracha (or chili paste), honey, and sesame oil. Stir well and set aside.

2. Make a cornstarch slurry by combining the cornstarch and water in a separate small bowl. Mix until smooth and set aside.

3. Heat the vegetable oil in a large skillet or wok over medium-high heat.

4. Add the minced garlic and grated ginger to the skillet. Stir-fry for about 30 seconds until fragrant.

5. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.

6. In the same skillet, add the bok choy and stir-fry for 2-3 minutes until the leaves are wilted and the stalks are tender but still slightly crisp.

7. Return the shrimp to the skillet with the bok choy. Pour the sauce over the shrimp and vegetables, stirring to coat everything evenly.

8. Add the cornstarch slurry to the skillet and cook for another 1-2 minutes, stirring frequently, until the sauce thickens slightly.

9. Remove from heat and transfer to a serving dish. Garnish with red pepper flakes and sesame seeds, if desired.

10. Serve immediately with steamed rice or noodles.

Nutrition Facts

1 serving (224.4g)

Calories		270
% Daily Value*
Total Fat		15.7 g	20%
	Saturated Fat	2.2 g	11%
	Polyunsaturated Fat	2.9 g
Cholesterol		222 mg	74%
Sodium		766 mg	33%
Total Carbohydrate		6.5 g	2%
	Dietary Fiber	1.1 g	4%
	Total Sugars	3.1 g
Protein		29.6 g	59%
Vitamin D		5.1 mcg	25%
Calcium		129 mg	10%
Iron		1.3 mg	7%
Potassium		523 mg	11%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 568 cal (49.7%%)

Protein: 474 cal (41.4%%)

Carbs: 102 cal (8.9%%)