Stir-Fried Shrimp with Bok Choy and Ginger
Bright, aromatic shrimp and crisp bok choy stir-fried in a tangy-savory sauce with fresh ginger for a restaurant-quality weeknight dish. This chinese-inspired asian (gluten-free) ready in about 25 minutes pairs peeled and deveined Shrimp, chopped into 2-inch pieces Bok choy, minced Ginger 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, peeled and deveined Shrimp
- 1 lb, chopped into 2-inch pieces Bok choy
- 1 tbsp, minced Ginger
- 2 cloves, minced Garlic
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 tbsp Olive oil
- 1 tbsp Rice vinegar
- 1 tsp Cornstarch
- 1/4 tsp (optional) Red pepper flakes
Instructions
- Step 1: Pat 12 oz shrimp dry and toss with 1 tsp cornstarch mixed with 2 tbsp water.
- Step 2: Heat 1 tbsp olive oil in a wok over high heat until shimmering. Add shrimp and stir-fry 2-3 minutes until pink and opaque; remove and set aside.
- Step 3: Add 1 tbsp minced ginger and 2 minced garlic cloves to wok; stir-fry 30 seconds until fragrant.
- Step 4: Add 1 lb chopped bok choy and stir-fry 2-3 minutes until bright green and slightly wilted.
- Step 5: Return shrimp to wok, add 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/4 tsp red pepper flakes (if using). Stir-fry 1 minute until sauce is glossy and shrimp is heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Shrimp with Bok Choy and 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 Shrimp with Bok Choy and 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 peeled and deveined shrimp from drying out.
Can I substitute ingredients in Stir-Fried Shrimp with Bok Choy and 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 Shrimp with Bok Choy and 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.
Is Stir-Fried Shrimp with Bok Choy and Ginger gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
