Looking for a healthy, delicious, and quick meal to whip up for dinner? This Garlic Ginger Shrimp Stir-Fry with Bok Choy and Carrots offers the perfect balance of flavors and textures. The sweetness of the shrimp pairs beautifully with the earthy bok choy and the slight crunch of carrots. With a fragrant garlic and ginger base, finished with soy sauce and a dash of sesame oil, this dish will satisfy your cravings while keeping it light. Serve it over a bed of steamed rice or noodles for a wholesome, hearty meal in under 30 minutes.
Ingredients:
- 1 lb (450g) of cleaned and deveined shrimp
- 2 tablespoons of your choice of oil (vegetable or sesame)
- 3 cups of baby bok choy, cut in half lengthwise
- 2 medium-sized carrots, cut into thin strips or sliced finely
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 2 tablespoons of soy sauce (or tamari for a gluten-free option)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil (for finishing)
- Salt and pepper, to taste
- Cooked rice or noodles, for serving
- Chopped green onions and a sprinkle of sesame seeds for optional topping
Instructions:
- Prepare the ingredients: Rinse and pat dry the shrimp. Mince the garlic and ginger. Halve the baby bok choy lengthwise and julienne or thinly slice the carrots.
- Cook the shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and season with a pinch of salt and pepper. Stir-fry for 2-3 minutes until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté the aromatics: In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
- Add the vegetables: Toss in the bok choy and carrots. Stir-fry for 3-4 minutes, or until the bok choy starts to wilt and the carrots are tender but still slightly crisp.
- Combine and season: Return the cooked shrimp to the skillet with the vegetables. Stir in the soy sauce and oyster sauce (if using), mixing everything together until evenly coated. Cook for another 1-2 minutes to heat through.
- Finish the dish: Drizzle the stir-fry with sesame oil and give it a final toss.
- Serve: Serve the stir-fry hot over a bed of cooked rice or noodles. Garnish with sliced green onions and sesame seeds for extra flavor and texture, if desired.
Conclusion:
This Garlic Ginger Shrimp Stir-Fry with Bok Choy and Carrots is a quick and flavorful dish that’s perfect for busy weeknights. With fresh vegetables, succulent shrimp, and a savory garlic-ginger sauce, it’s sure to become a family favorite. Not only is it packed with nutrients, but it’s also versatile—feel free to switch up the vegetables or add your favorite proteins for endless variations. Best of all, it’s simple to make and easy on the wallet.
Garlic Ginger Shrimp Stir-Fry with Bok Choy and Carrots
Ingredients
- 1 lb 450g of cleaned and deveined shrimp
- 2 tablespoons of your choice of oil vegetable or sesame
- 3 cups of baby bok choy cut in half lengthwise
- 2 medium-sized carrots cut into thin strips or sliced finely
- 3 cloves garlic minced
- 1- inch piece of ginger minced
- 2 tablespoons of soy sauce or tamari for a gluten-free option
- 1 tablespoon oyster sauce optional
- 1 teaspoon sesame oil for finishing
- Salt and pepper to taste
- Cooked rice or noodles for serving
- Chopped green onions and a sprinkle of sesame seeds for optional topping
Instructions
- Prepare the ingredients: Rinse and pat dry the shrimp. Mince the garlic and ginger. Halve the baby bok choy lengthwise and julienne or thinly slice the carrots.
- Cook the shrimp: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and season with a pinch of salt and pepper. Stir-fry for 2-3 minutes until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté the aromatics: In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
- Add the vegetables: Toss in the bok choy and carrots. Stir-fry for 3-4 minutes, or until the bok choy starts to wilt and the carrots are tender but still slightly crisp.
- Combine and season: Return the cooked shrimp to the skillet with the vegetables. Stir in the soy sauce and oyster sauce (if using), mixing everything together until evenly coated. Cook for another 1-2 minutes to heat through.
- Finish the dish: Drizzle the stir-fry with sesame oil and give it a final toss.
- Serve: Serve the stir-fry hot over a bed of cooked rice or noodles. Garnish with sliced green onions and sesame seeds for extra flavor and texture, if desired.