Stir-Fried Shrimp with Bok Choy and Coconut Aminos
Bright, fast-cooked shrimp and crisp bok choy tossed in a savory coconut aminos sauce, ready in 25 minutes for a vibrant dinner. This Asian-inspired Whole30 recipe, ready in about 25 minutes, pairs shrimp, bok choy, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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
- 1 lb shrimp
- 2 heads bok choy
- 3 cloves garlic
- 1 tbsp ginger
- 3 tbsp coconut aminos
- 1 tsp sesame oil
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp olive oil in a wok over medium-high until shimmering. Add shrimp and cook 2-3 minutes per side until pink and opaque, then remove from wok.
- Step 2: Add 1 tsp sesame oil, minced garlic, minced ginger, and red pepper flakes to wok; sauté 30 seconds until fragrant. Add chopped bok choy and stir-fry 3-4 minutes until bright green and slightly wilted.
- Step 3: Return shrimp to wok, add 3 tbsp coconut aminos, and toss until sauce thickens and coats ingredients evenly (about 1 minute).
