Stir-Fried Bok Choy and Shrimp with Ginger
Quick and flavorful stir-fry of succulent shrimp and crisp bok choy, seasoned with fresh ginger and garlic. This asian-inspired seafood ready in about 25 minutes pairs Shrimp, Bok choy, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 12 oz Shrimp
- 12 oz Bok choy
- 2 tbsp Olive oil
- 1 tbsp Fresh ginger
- 2 cloves Garlic
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add 12 oz shrimp and cook for 2-3 minutes per side until pink and opaque; remove and set aside.
- Step 2: Add remaining 1 tbsp olive oil to the skillet, then add 1 tbsp minced fresh ginger and 2 minced garlic cloves; stir for 30 seconds until fragrant.
- Step 3: Add 12 oz chopped bok choy (stems first, then leaves) and cook for 3-4 minutes until crisp-tender. Stir in 2 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp salt, and 1/4 tsp black pepper. Return shrimp to the skillet and toss to coat; cook for 1 more minute.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Bok Choy and Shrimp with Ginger take to make?
Total time is about 25 minutes (15 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 Stir-Fried Bok Choy and Shrimp with Ginger?
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 from drying out.
Can I substitute ingredients in Stir-Fried Bok Choy and Shrimp with Ginger?
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 Stir-Fried Bok Choy and Shrimp with Ginger for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Stir-Fried Bok Choy and Shrimp with Ginger?
Asian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Okay for a quick meal. I've had better seafood dishes though.
