Ginger-Soy Shrimp Stir-Fry with Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick, vibrant stir-fry featuring plump shrimp and crisp bok choy in a savory-sweet ginger-soy sauce, perfect for busy weeknights with minimal cleanup. This asian (low-carb) ready in about 20 minutes pairs Shrimp, peeled and deveined, Bok choy, chopped, Garlic, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 10 min Cook: 10 min Serves 2 Asian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 12 ounces shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  2. Step 2: Add 2 minced garlic cloves and 1 tablespoon grated ginger to the skillet. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 2 cups chopped bok choy and stir-fry for 3-4 minutes until tender-crisp.
  4. Step 4: Return shrimp to skillet. Add 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Toss to coat and heat through for 1 minute.
  5. Step 5: Serve immediately over 2 cups cooked rice.

Frequently asked questions

How long does Ginger-Soy Shrimp Stir-Fry with Bok Choy take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Soy Shrimp Stir-Fry with Bok Choy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep shrimp, peeled and deveined from drying out.

Can I substitute ingredients in Ginger-Soy Shrimp Stir-Fry with Bok Choy?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Soy Shrimp Stir-Fry with Bok Choy for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ginger-Soy Shrimp Stir-Fry with Bok Choy low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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