Ginger Garlic Shrimp and Bok Choy Stir-Fry
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 10 min
- Cost
- $18.00
- Nutrition
- 320 cal · 38g protein
- quick
- 20-min
- high-protein
🍳 1 pan
Ginger Garlic Shrimp and Bok Choy Stir-Fry is a Asian weeknight dinner that serves 4 and is on the table in about 20 minutes, for around $18 in groceries. You'll need 1 pan, and the 10 ingredients below are everyday supermarket items. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Steamed rice (20 min)
Contains: Soy · Shellfish · Sesame— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Carbon-steel wokDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb large shrimp
- 1½ lb baby bok choy
- 4 oz shiitake mushrooms
- 3 tbsp gluten-free tamari
- 1 tbsp fresh ginger
- 4 cloves garlic
- 1 tbsp toasted sesame oil
- ¼ tsp red pepper flakes
- 2 tbsp avocado oil
- 24 oz frozen riced cauliflower
Steps
- Halve the bok choy lengthwise and slice the mushrooms. Mix the tamari, sesame oil and a pinch of red pepper flakes.
- Heat 1 tbsp oil in a wok over high heat and sear the shrimp 1-2 minutes per side until pink and opaque throughout (145°F); move to a plate.
- Add the remaining oil, ginger and garlic for 30 seconds, then the mushrooms and bok choy; stir-fry 3-4 minutes until the stems are crisp-tender.
- Return the shrimp, pour in the sauce and toss 1 minute.
- Microwave the cauliflower rice according to the package and serve the stir-fry over it.
- Picky eaters can have the plain cooked shrimp and cauliflower rice with the sauce on the side.
- Make ahead: slice the bok choy and mushrooms and mix the sauce up to a day ahead; keep them chilled in separate containers.
On the side: Steamed rice (20 min)
1 cup long grain white rice
- Rinse the rice. Bring twice as much water as rice to a boil with a pinch of salt, stir in the rice, cover and simmer on low for 18 minutes.
- Take it off the heat, keep the lid on 5 minutes, then fluff with a fork.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 14 g
- Fiber
- 3 g
- Sugar
- 3 g
- Fat
- 14 g
- Saturated fat
- 2 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop