If you're looking for a quick weeknight meal that's both light in calories and easy to make, this is your dish!
Yield: 4 servings
4.84 from 6 votes

Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy

Total Time: 20 mins
Course: Dinner
Cuisine: Chinese, Japanese
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.

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
  • pounds shrimp (peeled and deveined)
  • 1 teaspoon kosher salt and freshly ground black pepper
  •  

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 witharrowroot powder, and mirin with rice vinegar.
Adapted from the cookbook Plated: Weeknight Dinners, Weekend Feasts and Everything in Between

Nutrition

Serving: 11/2 cups, Calories: 284kcal, Carbohydrates: 24.5g, Protein: 38.7g, Fat: 4.5g, Cholesterol: 258mg, Sodium: 655mg, Fiber: 2.5g, Sugar: 6.3g
Freestyle Points: 1
Points +: 7