Ginger-Scallion Shrimp with Bok Choy

Tender shrimp quickly sautéed with baby bok choy and aromatic ginger in a light sesame-soy sauce.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Carb
• High-Protein
• Low-Sugar
• Low-Calorie
• Low-Fat
• Low-Sodium
• Low-Saturated-Fat

Tags

• sauté
• stir-fry
• quick
• healthy
• savory

Ingredients

• 1.5 pound raw shrimp (large, peeled and deveined)
• 1 pound baby bok choy (trimmed and halved lengthwise)
• 2 tablespoon toasted sesame oil
• 2 tablespoon fresh ginger (finely minced)
• 4 whole green onions (sliced into 1-inch pieces)
• 3 clove garlic (minced)
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 0.5 teaspoon salt

Instructions

1. Pat the raw shrimp dry with paper towels and season with 1/2 teaspoon salt.
2. Heat 1 tablespoon of toasted sesame oil in a large nonstick skillet over medium-high heat. Add the baby bok choy cut-side down and sear for 2 to 3 minutes until slightly charred. Add 2 tablespoons of water, cover, and steam for 2 minutes until tender. Transfer bok choy to a serving platter.
3. In the same skillet, add the remaining 1 tablespoon of toasted sesame oil. Add the minced ginger, garlic, and sliced green onions, stir-frying for 30 seconds until fragrant.
4. Add the shrimp to the skillet and cook for 3 to 4 minutes, flipping halfway through, until pink, opaque, and fully cooked through to an internal temperature of 145°F.
5. Pour in the low-sodium soy sauce and rice vinegar, tossing the shrimp for 30 seconds to coat in the pan glaze. Spoon the shrimp and sauce over the warm baby bok choy and serve immediately.

Notes

Keep the heat medium-high to get a quick sear on the shrimp without overcooking.

Nutrition (per serving)

• Calories: 255
• Protein: 37.2 g
• Carbohydrates: 5.4 g
• Fat: 9.1 g
• Fiber: 1.6 g
• Sodium: 485 mg
• Saturated Fat: 1.4 g
• Sugar: 1.8 g
• Cholesterol: 275 mg