Shrimp with baby bok choy and shiitake mushrooms in a garlicky stir fry fresh ginger, sesame oil, mirin and crushed red pepper. No soy sauce! And way better than take out!
Shrimp Stir Fry
Shrimp Stir FryIf you’re looking for a quick weeknight meal that’s both light in calories and easy to make, this garlicky shrimp stir fry 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. Some of my other favorite stir fry recipes are Chicken and Broccoli Stir Fry and also my Skirt Steak Beef Stir Fry with Bok Choy and Zucchini.
Stir fry is one of my go to last minute quick meals, especially because it’s so versatile. For example, if you don’t have or want to use shrimp, you can substitute with beef, chicken, pork or even just more vegetables. You can also use other vegetables like zucchini, asparagus, snow peas, broccoli and even bell peppers.
This recipe is slightly adapted from the cookbook Plated: Weeknight Dinners, Weekend Feasts and Everything in Between. You may be familiar with their food deliver company where all the ingredients get delivered right to your home. Well, the culinary team behind the scenes, Elena and Suzanne created this cookbook to give their customers recipes to cook anytime. I attended a dinner for the launch of their book. Here we all got to create seasonal salsas for an amazing shrimp taco dinner (recipes also in the book) complete with a wonderful panna cotta dessert.
More Shrimp Recipes You Might Enjoy:
- Shrimp Scampi with Broccoli Orzo
- Shrimp Tacos
- Grilled Shrimp Skewers
- Shrimp Fried Rice
- Coconut Shrimp
Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy
Ingredients
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).
This was amazing and very easy to cook. So delicious. I paired with with coconut rice and my family loved it.
This was super simple to make and very adaptable! My grocery store didn’t have baby bok choy available so I used collard greens and mixed those in with the mushrooms – then spinach for last few minutes. I also subbed baby bella mushrooms as they were quite a bit cheaper. However, really any veggies could be used and taste great with the simple slurry/sauce. I use the frozen “Dorot” brand garlic/ginger cubes which cut the prep time to mere minutes too! Will make again!
I made this tonight for dinner and added a half of a red pepper with the veggies. It’s very mild in flavor but I really like it. We had it with jasmine rice. Next time I will add more garlic as I don’t taste it with 5 cloves
Question: how much is a knob of ginger. I also have ginger that’s already minced. How much would you use?
Making this tonight! I can’t wait. Can I add some chicken in addition since I only have a pound of shrimp?
Sure, I don’t see why not.
This was fabulous! CSA had an abundance of bok choy and it was well used in this recipe!
This was a great recipe! I added more cornstarch because there was an excessive amount of liquid but I couldn’t seem to get the sauce thick enough. I also used baby Bella mushrooms instead and added scallops to the recipe. My family really enjoyed this meal!
This is an excellent recipe!!! I added a sliced onion, a sliced carrot and a julienned red bell pepper. I also used Olive Oil spray a few times as I had a lot of veggies to sauté. Delicious!!!
This was one of my least favorite recipes. I felt that the flavor was off. Very spicy and salty. I didn’t even use that much salt. I felt that the rice vinegar over powder the flavor.
I really enjoyed this recipe! Super easy and light. It was nice to make a stir fry without soy sauce for something different. Will make this again!
This is awesome and simple! I have also substituted the shrimp for tofu and it was great!
Made this recipe exactly as instructed. Seems super spicy but but I love spicy so am thinking it’s actually just so salty it seems spicy. Anyone else have this experience?
OMG this was DELICIOUS! Husband tends to double the sauces for stir fry from Gina’s recipes, which adds very few points. Used regular bok choy and half chicken/half shrimp. Soooo good…..I’d eat it all day long. Can’t wait to have again.
This looks fabulous. Heading out to get ingredients now! Thank you!
I was looking for a recipe to use the box choy that came in my CSA and so glad we tried this one. My family loved it! Added chicken (for my non-shrimp eater), shredded carrots & green onion…we like a bit more of a kick, so I also added siracha.
I served it over spiraled zucchini noodles. Also, added green onions and shredded carrots. I made with shrimp and chicken….Delish both ways. Also, substituted the corn startch for arrowroot and mirin with coconut aminos. to make it Whole30 compliant. A family favorite!
Delish! I made it Whole 30 compliant. Also, added green onion and shredded carrots.
This was easy and delicious. I think I’ll use bigger or more cloves of garlic next time. Found hon-mirin (true mirin) at a Japanese grocery and am happy to have it in the pantry!
I have made this dish several times, it’s fantastic! I love the way all the flavors & textures come together for a restaurant quality meal. We have served it with rice noodles and brown rice.
I bought too much shiitakes and bok choy to make the Egg Roll Bowls in the Fast and Slow cookbook so I was trying to figure out what to make to use it up when I came across this gem. It was really quick to throw together (the most time consuming part was taking the shells off of my easy peel shrimp) and it is jam packed with flavor. I put it on a bed of brown rice that I whipped up in my Instant Pot. I will definitely be making this one again!
My son (16 and reluctantly learning to cook) made this for dinner tonight. Fabulous! Made exactly as recipe said. Going into our rotation!
Great!
Wanted a lighter dinner tonight and this fit the bill. Very nice subtle flavors, nothing overpowering. . Fresh ginger is certainly worth it.
Hi – I am new to the site and trying to eat healthier. What is contributing to the carbs in the recipe? I thought that meats and veggies were pretty low? This seems a little high, but again, I am still learning.
Thanks!
Gina, since finding your website about a month ago, I now make only your recipes for almost every dinner! Every recipe I’ve tried has been amazing! So much flavor yet, healthy dinners that everyone will eat! My family LOVES this particular recipe. I’ve made it a few times now. (Just a side note….I’m not a huge fan of spicy heat, so I use less red pepper flakes) Really great flavor! Thank you SO much for your website and recipes! I truly appreciate them!!!
Hi Gina,
I discovered your site recently and have been making a lot of your meals. SO delicious and you never disappoint. My partner and I are both very impressed with your recipes – both the flavour and the health factor! I just stumbled across this one because I had some bok choy that I needed to use, and I’m glad I did.
I’d like to give some feedback that this recipe (which my partner has boldly claimed is ‘the best thing we’ve eaten since starting our diet 4 months ago’!) was a little hard to follow with one giant paragraph of directions. I have tried some of your newer recipes and don’t think you are using this formatting anymore. But just a little tip that it was a bit annoying to follow.
Cheers
Asako
Oops! Thank you for mentioning it!! It is updated now! 🙂 Glad you enjoyed it!
Made this tonight for dinner and it was hit. Everyone including my 7, 5, and 3 year old ate it without any hesitation!! I served with easy fried rice. Thank you!!
wow. just superb as always – amazing flavor! I may have been a little heavy handed on the red pepper, but it was delish!
What brand dried herbs and red pepper flakes do you use? I find mine to always be very dull.
My husband cooked this last night because I was running late! It came out fantastic and it was something he was able to cook!
Great idea!
So delicious, everyone asked for more when I cooked it. Thanks for this great recipe! 🙂
Absolutely delicious! I used spinach instead of Bok Choy because that’s what I had. DELICIOUS!
Made this last night for dinner and will make again. Delicious! Because I had prepared ingredients ahead of time, it took no time to cook. Used regular mushrooms instead of shiitake because that’s what I had on hand.
Great!
I’ve been cooking SkinnyTaste recipes for a long time and I tried this one and I made no changes..absolutely delicious! First time using bok choy and the flavor was mild. Added to my recipe file as I’ll be making this recipe again.
I was dying to try it since the recipe was sent to me last week. Made it tonight and it didn’t disappoint. Very delicious. I like to make a recipe as is to see how it’s supposed to turn out, then make changes the next time around, but I could only get my hands on cremini mushrooms. Since I’ve never had these or shitaki before, I don’t know if it made much of a difference (I did read online that it was a good substitute). I used a pound of bok choy (the whole pkg) and felt like it could have used more in the recipe, even though I used less shrimp (2 pkgs equaled 600 g). I’not sure if my changes made a difference, but I could not get it to thicken in the end. I’m assuming it was to be thick enough to soak up the excess juice. No matter, it was delish as is. Can’t wait for leftovers tomorrow night. LOL Thanks for sharing your fantastic recipe!
I had the leftovers for lunch today and I have to say it’s like pasta….better the next day!
This recipe is absolutely amazing! The flavors rival any Chinese restaurant. It is quick and doesn’t require a bunch of ingredients. I will definitely keep this in my regular rotation.
Loved it! Again! Another great recipe. I haven’t come across a dud yet. Thank you for helping me to fill my recipe box and our tummies. Only one problem… I haven’t gone back to my recipe box in quite awhile for an old standby, because you keep coming up with new and tasty recipes to try. thank you
Lol, that’s a good thing though, right?
This is so true! Me too!
made this tonight for dinner it was great !!!
Made this tonight and followed the recipe exactly. Soooo good! Super easy and my husband even helped with the chopping!
Wanted to make this last night for dinner but ended up going out so had it for “brunch” around 11 with some brown rice vermicelli noodles to bulk it up a bit! So yummy! Used rice vinegar because I had it, and chick pea flour, again, because I had it on hand… Then some chili garlic sauce at the end, but could have just used more flakes! So tasty, would be good with brocolli, snap peas…any beggies really! Thanks Gina 🙂
Sounds amazing!!!! Will definately make it !!! What is mirin?
Doesn’t anyone know what size shrimp is used in recipe. Want to make this tonight
Jumbo.
Thank you
I made this tonight with snow peas instead of bok choy. Fantastic! The flavors of each ingredient really come through. Served it with cauliflower fried rice (which I also had for breakfast with a fried egg), DH asked that this meal be added to our rotation. Thanks, Gina, you always delight and amaze. ????????
Those were supposed to be exclamation points!!
Thanks! Lol
I figured the smart points using the nutritional values that were listed because 2 smart points seemed low to me. I came up with 6 smart points per serving? I just want to use the correct points. I plan to make this either way it looks yummy!!
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher). So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why! Test it out for yourself!
Made this for dinner last night with broccoli because I did not have bok choy on hand, it was wonderful.
That’s great!
Hi Gina, do you have any plans to join the teams of any of these home delivery services like Plated? I like their concepts but a lot of their menu choices are really high in calories. Collaboration with you would be awesome and I would join in a heartbeat knowing you were behind the recipe menu creations.
Thanks and looking forward to your new book too!
I made the pork chops it was sooo good . Love the shrimp dish and will make it . It looks delish.
Thanks Gloria
Yum! I think I’ll try this with scallops (hubby’s allergic to shrimp but not scallops). Thanks!
What would you use Instead of mushrooms?
You can sub any veggie you like.
I’m super allergic to shellfish, but I’ll happily try this with chicken breasts instead! How much chicken would you suggest using? A pound and a half seems like a lot. : )
Thank you!
If it seems like alot, use 1 lb
Why are the calories so high, but only 2 smart points?
Shrimp is really low on the new Smart Points
Would need to omit the cornstarch to be Whole30 compliant.
arrowroot powder can be used in it’s place
Thanks for sharing as this looks awesome and I love every recipe of yours I’ve tried! I’m not a huge fan of Bok Choy. Is there anything else you’d recommend using?
Snow peas would be great!
I definitively will cook it! seems yummyyyy <3