Stir-Fried Shrimp with Garlic and Bok Choy
A quick, savory Asian-inspired dish with plump shrimp and tender bok choy, ready in 22 minutes with minimal ingredients. This asian-inspired low carb ready in about 22 minutes pairs shrimp, vegetable oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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, peeled and deveined shrimp
- 2 tbsp vegetable oil
- 4 cloves, minced garlic
- 1 tbsp, minced ginger
- 1 lb, stems cut into 1-inch pieces, leaves separated bok choy
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a wok over high heat until smoking. Add shrimp and stir-fry for 2-3 minutes until pink and opaque; remove and set aside.
- Step 2: Add remaining 1 tbsp vegetable oil to wok. Add minced garlic and ginger, stir-frying for 30 seconds until fragrant.
- Step 3: Add bok choy stems and stir-fry for 2 minutes. Add leaves and cook for 1 minute until wilted. Stir in soy sauce and rice vinegar, then return shrimp to pan. Cook for 1 minute more to heat through.
Frequently asked questions
How long does Stir-Fried Shrimp with Garlic and Bok Choy take to make?
Total time is about 22 minutes (10 min prep + 12 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 Garlic and Bok Choy?
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 shrimp from drying out.
Can I substitute ingredients in Stir-Fried Shrimp with Garlic and Bok Choy?
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 Garlic and Bok Choy 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.
What goes well with Stir-Fried Shrimp with Garlic and Bok Choy?
Asian low carb like this pair well with a low-carb side — cauliflower rice, roasted broccoli or asparagus, or a leafy salad with olive oil and parmesan. Rice, couscous and bread would blow the carb budget this recipe is built around. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Cooked it while my kids napped—ready in 12 minutes. Low-carb win that even my picky eater enjoyed.
- ★★★★★
Perfect for date night! The garlic aroma was intoxicating and the shrimp stayed juicy. My husband kept asking for seconds.
- ★★★★☆
Loved the flavors but the bok choy cooked too soft for my taste. Next time I'll add it in the last 30 seconds.
