Spicy Shrimp and Bok Choy
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!
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Recipe Information
Ingredients
- 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
In a small bowl, combine soy sauce, sriracha (or chili paste), honey, and sesame oil. Stir well and set aside.
Make a cornstarch slurry by combining the cornstarch and water in a separate small bowl. Mix until smooth and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and grated ginger to the skillet. Stir-fry for about 30 seconds until fragrant.
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.
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.
Return the shrimp to the skillet with the bok choy. Pour the sauce over the shrimp and vegetables, stirring to coat everything evenly.
Add the cornstarch slurry to the skillet and cook for another 1-2 minutes, stirring frequently, until the sauce thickens slightly.
Remove from heat and transfer to a serving dish. Garnish with red pepper flakes and sesame seeds, if desired.
Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3064 mg | 133% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 12.5 g | ||
| Protein | 118.5 g | 237% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 511 mg | 39% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2088 mg | 44% | |
*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.
