Stir-Fried Shrimp with Bok Choy and Fresh Ginger

By AislePrompt Editorial · ·

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 drafted and published.

Quick-cooked shrimp and crisp bok choy in a light ginger-garlic sauce, ready in under 20 minutes with minimal cleanup. This Asian recipe, ready in about 20 minutes, pairs shrimp, bok choy, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Serves 2 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add 12 oz peeled and deveined shrimp, cooking 2 minutes per side until pink and opaque; remove and set aside.
  2. Step 2: Add 1 tbsp minced fresh ginger and 2 minced garlic cloves to the skillet, stirring 30 seconds until fragrant.
  3. Step 3: Add 2 cups bok choy stems (cut into 1-inch pieces) and cook 2 minutes until slightly softened, then add 2 tbsp coconut aminos, 1 tsp sesame oil, and 1/4 tsp red pepper flakes.
  4. Step 4: Return shrimp to skillet, tossing to coat, and cook 1 more minute until bok choy leaves wilt and sauce thickens slightly.

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