Szechuan-Style Shrimp with Bok Choy

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.

Spicy-savory shrimp stir-fried with crisp-tender bok choy in a garlicky, ginger-infused sauce. This Chinese-inspired seafood recipe (keto), ready in about 22 minutes, pairs shrimp, bok choy, coconut aminos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.

Prep: 12 min Cook: 10 min Serves 2 Chinese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim bok choy stems, slice into 1-inch pieces, and separate leaves. Pat shrimp dry and season with salt.
  2. Step 2: Heat avocado oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side until pink, then remove and set aside.
  3. Step 3: In same skillet, add ginger, garlic, and red pepper flakes, stir-frying for 30 seconds until fragrant.
  4. Step 4: Add bok choy stems and 1/4 cup water, cover, and cook 3 minutes until slightly tender.
  5. Step 5: Stir in coconut aminos, sesame oil, and reserved shrimp. Cook 1 minute until sauce thickens slightly, then squeeze lime juice over top.

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