Skillet Chili-Garlic Shrimp with Stir-Fried Greens

Succulent shrimp infused with a fiery chili-garlic sauce, stir-fried alongside tender bok choy and bell peppers, creating a quick and flavorful Southeast Asian-inspired meal served over jasmine rice.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 4.5
• Cuisine: Malaysian
• Difficulty: Easy
• Cost: $3.39/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Halal
• Low-Sugar

Tags

• one-pot
• stir-fry
• quick
• healthy
• spicy
• savory

Ingredients

• 1 tablespoon sesame oil
• 1 pound shrimp (large, peeled and deveined)
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 red bell pepper (thinly sliced)
• 6 ounce bok choy (chopped)
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili garlic sauce
• 0.5 cup jasmine rice (uncooked)
• 1 cup water

Instructions

1. Rinse the jasmine rice thoroughly. Combine the rice and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes.
2. While rice cooks, heat sesame oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
3. Add minced garlic, grated fresh ginger, and thinly sliced red bell pepper to the skillet. Stir-fry for 2-3 minutes until bell pepper is slightly tender-crisp. Add the chopped bok choy and stir-fry for another 2 minutes until wilted.
4. In a small bowl, whisk together soy sauce, rice vinegar, and chili garlic sauce. Pour sauce into the skillet with the vegetables. Add the cooked shrimp back to the skillet and toss everything together to coat, cooking for 1 minute to heat through.
5. Fluff the cooked jasmine rice with a fork. Serve the chili-garlic shrimp and stir-fried greens immediately over the jasmine rice.

Notes

Ensure shrimp is not overcooked to keep it tender. You can substitute snap peas or broccoli florets for bok choy if preferred.

Nutrition (per serving)

• Calories: 250
• Protein: 22.3 g
• Carbohydrates: 26.5 g
• Fat: 6.8 g
• Fiber: 2.5 g
• Sodium: 890 mg
• Saturated Fat: 1.1 g
• Sugar: 3.2 g
• Cholesterol: 178 mg