Szechuan-Style Shrimp with Bok Choy
Spicy-savory shrimp stir-fried with crisp-tender bok choy in a garlicky, ginger-infused sauce. This asian-inspired seafood (keto) ready in about 22 minutes pairs (16-20 count) shrimp, heads (10 oz total) 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 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 (16-20 count) shrimp
- 2 heads (10 oz total) bok choy
- 3 tbsp coconut aminos
- 1 tbsp grated ginger
- 2 cloves minced garlic
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
- 2 tbsp avocado oil
- 1 medium lime
Instructions
- Step 1: Trim bok choy stems, slice into 1-inch pieces, and separate leaves. Pat shrimp dry and season with salt.
- 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.
- Step 3: In same skillet, add ginger, garlic, and red pepper flakes, stir-frying for 30 seconds until fragrant.
- Step 4: Add bok choy stems and 1/4 cup water, cover, and cook 3 minutes until slightly tender.
- Step 5: Stir in coconut aminos, sesame oil, and reserved shrimp. Cook 1 minute until sauce thickens slightly, then squeeze lime juice over top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Szechuan-Style Shrimp with Bok Choy take to make?
Total time is about 22 minutes (12 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 Szechuan-Style Shrimp with 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 (16-20 count) shrimp from drying out.
Can I substitute ingredients in Szechuan-Style Shrimp with 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 Szechuan-Style Shrimp with Bok Choy for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Szechuan-Style Shrimp with Bok Choy keto?
Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
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