Serves 4
15 min
Jumbo Shrimp with Bok Choy
Recipe GLPR323fd6f232b306
A quick and elegant stir-fry featuring plump jumbo shrimp and tender baby bok choy tossed in a bright honey-lime glaze with a hint of soy. Ready in just 15 minutes, this light and protein-packed dish is perfect for weeknight dinners or elegant entertaining.
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Ingredients
1 lb. jumbo shrimp, peeled and deveined
2 tsp. olive oil, divided
Salt and black pepper to taste
¼ lb. baby bok choy, cut into bite-sized pieces
1 tbsp. soy sauce
2 tbsp. honey
1 lime, juiced
Directions
Heat 1 teaspoon of olive oil in a large wok or skillet over medium-high heat. Season the shrimp with salt and black pepper. Add to the hot oil and cook for 1.5 to 2 minutes per side, stirring occasionally, until the shrimp turn pink and opaque throughout. Transfer the cooked shrimp to a clean plate.
Add the remaining 1 teaspoon of olive oil to the same skillet over medium heat. Add the baby bok choy pieces and cook, stirring frequently, until the leaves are tender and the stems are softened, about 5 to 7 minutes. Add a splash of water if the vegetables begin to brown too quickly.
In a small bowl, whisk together the soy sauce, honey, and fresh lime juice until well combined. Pour this glaze into the skillet with the bok choy and stir to coat. Return the cooked shrimp to the skillet and toss everything together, cooking for 1 to 2 minutes until the shrimp is heated through and the sauce clings to the ingredients. Serve immediately.
