If you’re looking for a fast, healthy, and delicious meal, this Bok Choy and Shrimp Skillet is the answer. Juicy shrimp, tender bok choy, and aromatic spices come together in a savory, slightly tangy sauce for a quick weeknight dinner packed with nutrients and bold flavors.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 2 tablespoons olive oil (30g)
- 1 tablespoon sesame oil (15g)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 small onion, sliced
- 2 cups baby bok choy, chopped (about 200g)
- 1/2 cup (120ml) chicken broth
- 1 tablespoon soy sauce (15ml)
- 1 tablespoon oyster sauce (15ml)
- 1 tablespoon rice vinegar (15ml)
- 1 teaspoon sesame seeds (optional)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 2 green onions, sliced (for garnish)
Instructions
- Prepare the Shrimp: Pat the shrimp dry with a paper towel and season lightly with salt and pepper.
- Cook the Shrimp :Heat 1 tablespoon of olive oil and the sesame oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they become pink and opaque. Remove from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic, ginger, and onion for 2-3 minutes until fragrant and the onion softens.
- Cook the Bok Choy: Add the chopped baby bok choy to the skillet and cook for 2-3 minutes, stirring occasionally, until it begins to wilt.
- Make the Sauce: Pour in the chicken broth, soy sauce, oyster sauce, and rice vinegar. Stir to combine and let it simmer for 2-3 minutes to allow the flavors to meld.
- Combine and Finish: Return the shrimp to the skillet and toss gently to coat them in the sauce. Sprinkle sesame seeds and red pepper flakes (if using) over the top.
- Garnish and Serve : Remove the skillet from heat and garnish with sliced green onions.
Conclusion:
This Bok Choy and Shrimp Skillet is a perfect balance of protein and greens with bold Asian-inspired flavors. It’s an easy, one-pan dish that’s great for busy weeknights, offering a quick solution for a nutritious and satisfying meal.
Quick and Flavorful: Bok Choy and Shrimp Skillet
A one-pan shrimp and bok choy dish cooked in asavory, tangy sauce for a quick and healthy meal.
- 1 lb 450g large shrimp, peeled and deveined
- 2 tablespoons olive oil (30g)
- 1 tablespoon sesame oil (15g)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 small onion (sliced)
- 2 cups baby bok choy (chopped (about 200g))
- 1/2 cup 120ml chicken broth
- 1 tablespoon soy sauce (15ml)
- 1 tablespoon oyster sauce (15ml)
- 1 tablespoon rice vinegar (15ml)
- 1 teaspoon sesame seeds (optional)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper (to taste)
- 2 green onions (sliced (for garnish))
- Prepare the Shrimp: Pat the shrimp dry with a paper towel and season lightly with salt and pepper.
- Cook the Shrimp :Heat 1 tablespoon of olive oil and the sesame oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they become pink and opaque. Remove from the skillet and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic, ginger, and onion for 2-3 minutes until fragrant and the onion softens.
- Cook the Bok Choy: Add the chopped baby bok choy to the skillet and cook for 2-3 minutes, stirring occasionally, until it begins to wilt.
- Make the Sauce: Pour in the chicken broth, soy sauce, oyster sauce, and rice vinegar. Stir to combine and let it simmer for 2-3 minutes to allow the flavors to meld.
- Combine and Finish: Return the shrimp to the skillet and toss gently to coat them in the sauce. Sprinkle sesame seeds and red pepper flakes (if using) over the top.
- Garnish and Serve : Remove the skillet from heat and garnish with sliced green onions.