Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy
User Reviews
4.7
38 reviews
Excellent
Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy
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If you're looking for a quick weeknight meal that's both light in calories and easy to make, this is your dish! It's also naturally gluten-free and perfect for Whole30 or Paleo diets since this stir-fry recipe has no soy-sauce.
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Ingredients
- 4 baby bok choy
- 4 cloves garlic
- 1 pound shiitake mushrooms
- 1- inch fresh ginger knob
- ½ cup chicken stock or vegetable stock
- 1 teaspoon cornstarch
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper
- 1½ pounds Shrimp (peeled and deveined)
- 1 teaspoon salt Kosher salt and freshly ground
- 1 teaspoon black pepper Kosher salt and freshly ground
Instructions
- Cut the bok choy crosswise into 1⁄2-inch slices, keeping the leaves and stalks separate.
- Mince the garlic. Stem the shiitakes and thinly slice the caps. Peel and mince the ginger.
- In a small bowl, whisk together the stock, cornstarch, and mirin.
- In a large nonstick pan, heat the sesame oil over medium-high heat until shimmering. Add the bok choy stalks and shiitakes, spreading into a single layer. Season with 1/2 teaspoon salt and pepper. Cook without moving until starting to brown on the bottom, 2 to 3 minutes. Stir and cook until softening, 2 to 3 minutes.
- Add the crushed red pepper, garlic, ginger, and bok choy leaves and stir to combine. Cook until fragrant, about 1 minute.
- Season the shrimp on both sides with 1/2 teaspoon salt and pepper. Add to the vegetables and cook until just pink, 1 to 2 minutes per side.
- Push all the ingredients to the outer edges of the pan. Pour the stock mixture into the center, and simmer until thickened, about 2 minutes. Stir everything together to combine and coat, then remove the pan from the heat. Taste the stir-fry and add salt and pepper as needed.
- Serve over rice if desired (not included in nutritional information).
Notes
- *For whole30 or paleo replace cornstarch with arrow root powder, and mirin with rice vinegar.
- Adapted from the cookbook Plated: Weeknight Dinners, Weekend Feasts and Everything in Between
Nutrition Information
Show Details
Serving
11/2 cups
Calories
284kcal
(14%)
Carbohydrates
24.5g
(8%)
Protein
38.7g
(77%)
Fat
4.5g
(7%)
Cholesterol
258mg
(86%)
Sodium
655mg
(27%)
Fiber
2.5g
(10%)
Sugar
6.3g
(13%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 11/2 cups | |
| Calories | 284kcal | 14% |
| Carbohydrates | 24.5g | 8% |
| Protein | 38.7g | 77% |
| Fat | 4.5g | 7% |
| Cholesterol | 258mg | 86% |
| Sodium | 655mg | 27% |
| Fiber | 2.5g | 10% |
| Sugar | 6.3g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
38 reviews
Excellent
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