Stir-Fried Garlic Shrimp with Baby Bok Choy

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender shrimp and crisp baby bok choy stir-fried with garlic and ginger for a quick, flavorful Asian-inspired dinner. This Asian fusion recipe, ready in about 18 minutes, pairs large shrimp, peeled and deveined, baby bok choy, halved lengthwise, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 2, 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.

Prep: 10 min Cook: 8 min Serves 2 Asian cuisine 230 cal/serving

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Ingredients

12 oz large shrimp, peeled and deveined
8 oz baby bok choy, halved lengthwise
4 garlic cloves, minced
1 tbsp fresh ginger, minced
2 tbsp vegetable oil
2 tbsp low sodium soy sauce
1 tsp sesame oil
3 tbsp water
1/4 tsp red chili flakes
2 tbsp green onions, sliced

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large wok over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 tablespoon minced fresh ginger, stir-frying for 30 seconds until fragrant but not browned.
Step 2: Add 12 ounces large shrimp, peeled and deveined, to the wok and stir-fry for 2-3 minutes until the shrimp turn pink and are just cooked through.
Step 3: Toss in 8 ounces baby bok choy halves and pour in 3 tablespoons water to create steam. Cover and cook for 2 minutes until bok choy stalks are tender but still crisp.
Step 4: Remove the lid and stir in 2 tablespoons low sodium soy sauce, 1 teaspoon toasted sesame oil, and 1/4 teaspoon red chili flakes. Stir-fry for another minute until the sauce thickens slightly and coats the shrimp and bok choy.
Step 5: Remove from heat and garnish with 2 tablespoons sliced green onions before serving immediately.