Sautéed Lemongrass Shrimp with Bok Choy

Tender shrimp infused with vibrant lemongrass, garlic, and ginger, sautéed and served with crisp bok choy.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: Vietnamese
• Difficulty: Easy
• Cost: $4.43/serving

Dietary

• Low-Carb
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Sugar
• High-Protein

Ingredients

• 2 pound shrimp (peeled and deveined)
• 2 tablespoon olive oil
• 2 tablespoon lemongrass (minced)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.25 cup tamari (low sodium)
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha
• 1 pound bok choy (trimmed and roughly chopped)
• 0.5 cup chicken broth
• 0.25 teaspoon salt
• 0.25 teaspoon ground black pepper
• 1 tablespoon fresh cilantro (chopped)

Instructions

1. In a medium bowl, combine shrimp with 1 tablespoon olive oil, minced lemongrass, 2 cloves minced garlic, grated fresh ginger, 1/4 cup tamari, rice vinegar, and sriracha (if using). Toss to coat and let marinate for 10 minutes.
2. Heat the remaining 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the remaining 2 cloves minced garlic and cook for 30 seconds until fragrant.
3. Add the bok choy to the skillet and cook for 3-5 minutes, stirring, until bright green and slightly tender. Pour in the chicken broth and cook for another 2-3 minutes, until bok choy is tender-crisp and liquid is reduced. Season with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Remove bok choy from the skillet and set aside.
4. Add the marinated shrimp to the hot skillet and cook for 2-3 minutes per side, or until pink and cooked through.
5. Return bok choy to the skillet and toss with the cooked shrimp. Serve immediately, garnished with fresh cilantro if desired.

Notes

For the best flavor, use fresh lemongrass rather than dried. You can lightly crush the lemongrass stalks before mincing to release more aroma.

Nutrition (per serving)

• Calories: 285
• Protein: 37.8 g
• Carbohydrates: 8.5 g
• Fat: 10.9 g
• Fiber: 3.2 g
• Sodium: 720 mg
• Saturated Fat: 1.8 g
• Sugar: 3 g
• Cholesterol: 260 mg