Spicy Shrimp and Bok Choy

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As a full time employee, who loves home cooked meals, I am always looking for recipes that are quick and easy…and healthy… AND delicious!  I kid you not, this is one of the easiest and quickest recipes EVER.  And might I add, it’s super healthy too 🙂






Serving Size: 2-3 Serving


  • 1/2 lbs. shrimp, deveined
  • 1/2 lbs baby bokchoy (about 8 heads) cut in 1/4 lengthwise
  • 1 onion, sliced
  • 2 tbsp. fish sauce
  • 1 tblsp. fresh ginger, minced (finely grated on a grater)
  • 4 cloves garlic, minced
  • 5-6 dried red chiles, halved (optional)
  • 3 tsp. oil (vegetable or canola… or anything else you have)
  • Sea salt and freshly ground black pepper
  • 1 tsp. sesame oil (completely optional)


**Note: The trick to making this such a quick recipe is all in the prep work.  Prepare all the ingredients and keep everything within reach and I promise you can make this in a flash.

  • Season the shrimp to taste with sea salt and freshly ground black pepper.
  • Heat the oil in a large skillet placed over a high heat.
  • Add the ginger, garlic, and chiles and stir-fry until fragrant, about 30 seconds.
  • Add the shrimp and cook for 1-2 minutes, until opaque.
  • Transfer the shrimp to a bowl.
  • Add the bok choy and cook for 2 minutes.
  • Add the onion to the hot skillet and cook for 30 seconds.
  • Return the shrimp to the skillet, add the fish sauce to the pan, stir to combine.
  • Add sesame oil, if using, and turn off heat immediately.
  • Serve warm with white rice.

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