Ingredients
450g shrimp (shelled and deveined)
3 cups chopped bok choy
3 garlic cloves (minced)
1 tbsp fresh ginger (grated)
3 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tsp sesame oil (plus extras for garnish)
1 tbsp olive oil or avocado oil
1 green onion (thinly sliced, optional garnish)
Instructions
Heat oil in a wok or large skillet over high heat
Add shrimp and cook 2-3 minutes until pink, remove and set aside
Add garlic and ginger to the pan, sauté 1 minute until fragrant
Toss in bok choy and stir-fry 3-4 minutes until slightly wilted
Return shrimp to pan, pour in soy sauce and rice vinegar, stir to coat
Cook 1-2 minutes until sauce reduces slightly
Remove from heat and drizzle with sesame oil
Garnish with green onion if desired
Notes
Use tamari instead of soy sauce for gluten-free version
Add snap peas or broccoli for extra crunch
Serve with cauliflower rice if preferred
Shrimp can be cooked in advance and refrigerated
Store leftovers in airtight containers up to 3 days
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian Fusion
- Diet: Low-Carb, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 540mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg