Stir-Fried Shrimp with Bok Choy and Ginger-Scallion Sauce

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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-cooking shrimp stir-fried with fresh bok choy in a fragrant ginger and scallion sauce, perfect for a light and flavorful dinner. This Asian recipe, ready in about 25 minutes, pairs shrimp, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 10 min Serves 2 Chinese cuisine 350 cal/serving

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Ingredients

8 oz, peeled and deveined shrimp
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp cornstarch
1 tbsp water
2 tbsp vegetable oil
3 cloves, minced garlic
1 tbsp, minced fresh ginger
1 bunch (10 oz), trimmed and chopped bok choy
2 tbsp, sliced green onions
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: In a small bowl, whisk together soy sauce, rice vinegar, cornstarch, and water until smooth.
Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add shrimp and cook for 2 minutes per side until pink and opaque; remove and set aside.
Step 3: Add remaining 1 tbsp vegetable oil to the skillet, then add garlic, ginger, and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
Step 4: Add bok choy and stir-fry for 2-3 minutes until bright green and slightly wilted.
Step 5: Return shrimp to the skillet, pour in the sauce, and toss to coat. Cook for 1 more minute until the sauce thickens and coats the shrimp and vegetables. Sprinkle with green onions and serve immediately.