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4.7 from 57 votes

Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy

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.

Total Time
20 mins
Servings: 4 servings
Calories: 284 kcal
Course: Dinner
Cuisine: Chinese , Japanese

Ingredients

  • 4 baby bok choy
  • 4 cloves garlic
  • 1 pound Shiitake mushrooms
  • 1- inch knob fresh ginger
  • ½ cup chicken 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 Kosher salt and freshly ground black pepper
  •  

Instructions

    Cup of Yum
  1. Cut the bok choy crosswise into 1⁄2-inch slices, keeping the leaves and stalks separate.
  2. Mince the garlic. Stem the shiitakes and thinly slice the caps. Peel and mince the ginger.
  3. In a small bowl, whisk together the stock, cornstarch, and mirin.
  4. 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.
  5. Add the crushed red pepper, garlic, ginger, and bok choy leaves and stir to combine. Cook until fragrant, about 1 minute.
  6. 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.
  7. 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.
  8. 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

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

% 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.