Garlic Shrimp with Bok Choy

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Article: 15-Minute Garlic Shrimp with Bok Choy (Better Than Takeout!)

If you are looking for a healthy, restaurant-quality dinner that comes together in a single pan in under 15 minutes, this Garlic Shrimp with Bok Choy is the answer.

It is the perfect balance of textures and flavors: the shrimp are seared until golden and juicy, the bok choy is tender-crisp with a mild, sweet flavor, and the sauce is a rich, garlicky, umami-packed glaze that clings to every bite. The red chili adds a subtle kick of heat, and a touch of sesame oil brings it all together.

This dish is not only delicious but also incredibly nutritious. Shrimp is a fantastic source of lean protein, and bok choy is loaded with vitamins A and C. Serve it over steamed white rice or noodles for a complete, satisfying meal.

Why you’ll love this recipe:

· ✅ 15-Minute Meal: Faster than ordering takeout.
· ✅ One-Pan Wonder: Minimal cleanup required.
· ✅ Healthy & Low-Carb: Packed with protein and vegetables.
· ✅ Bold, Savory Flavor: The garlicky sauce is irresistible.

Full Recipe: Garlic Shrimp with Bok Choy

Prep Time: 10 minutes
Cook Time: 8 minutes
Yield: 2-3 servings

📝 Ingredients

For the Shrimp:

· Large Shrimp: 1 lb (450g), peeled and deveined (tails on or off).
· Salt & Black Pepper: ½ teaspoon each.
· Cornstarch: 1 teaspoon (for a light coating).
· Cooking Oil: 1 tablespoon (vegetable or avocado oil).

For the Stir-Fry:

· Bok Choy: 1 lb (450g), washed and cut into halves or quarters lengthwise.
· Garlic: 4-5 cloves, minced.
· Fresh Ginger: 1 teaspoon, grated (optional).
· Red Chili: 1-2, sliced (or ½ teaspoon red pepper flakes).
· Sesame Oil: 1 teaspoon (for finishing).

For the Sauce:

· Soy Sauce: 2 tablespoons (low-sodium).
· Oyster Sauce: 1 tablespoon (adds depth; substitute with hoisin if needed).
· Water or Chicken Broth: ¼ cup.
· Cornstarch: 1 teaspoon (mixed with 1 tablespoon water to make a slurry).
· Sugar: ½ teaspoon (to balance the saltiness).

🥣 Instructions

Step 1: Prep the Shrimp

  1. Pat the shrimp completely dry with paper towels.
  2. In a bowl, toss the shrimp with salt, pepper, and 1 teaspoon of cornstarch. Let them sit for 5 minutes while you prep the vegetables.

Step 2: Mix the Sauce

  1. In a small bowl, whisk together the soy sauce, oyster sauce, water, cornstarch slurry, and sugar. Set aside.

Step 3: Sear the Shrimp

  1. Heat the cooking oil in a large wok or skillet over medium-high heat.
  2. Add the shrimp in a single layer. Cook for 1-2 minutes per side until they turn pink and slightly golden.
  3. Remove the shrimp from the pan and set aside on a plate. Do not overcook them.

Step 4: Stir-Fry the Bok Choy

  1. In the same pan, add the minced garlic, grated ginger, and sliced chili. Stir-fry for 30 seconds until fragrant.
  2. Add the bok choy. Stir-fry for 2-3 minutes until the leaves begin to wilt and the stems are bright green and crisp-tender.

Step 5: Combine and Glaze

  1. Return the cooked shrimp to the pan with the bok choy.
  2. Pour the prepared sauce over everything. Toss and stir-fry for 1-2 minutes until the sauce thickens and coats the shrimp and vegetables evenly.
  3. Drizzle with the sesame oil and give it a final toss.

Step 6: Serve

  1. Transfer to a serving plate and garnish with additional sliced chili if desired.
  2. Serve immediately over steamed white rice, brown rice, or noodles.

💡 Chef’s Pro Tips:

· Don’t Overcook the Shrimp: Shrimp cook very quickly. As soon as they curl into a “C” shape and turn pink, they are done. If they curl into a tight “O” shape, they are overcooked and rubbery.


· Separate the Stems and Leaves: If your bok choy is large, separate the thick white stems from the green leaves. Add the stems to the pan first (they take longer to cook), then add the leaves in the last minute.


· The Cornstarch Slurry: This is the secret to that glossy, restaurant-style sauce. Make sure the cornstarch is fully dissolved in cold water before adding it to the pan.


· Make it Spicy: Add a tablespoon of chili garlic sauce or sriracha to the sauce mixture for extra heat.


· Make it a Meal: Serve this over ramen noodles, rice, or cauliflower rice for a complete, low-carb meal.

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