Chile-Lime Shrimp Stir-Fry
Recipe GLPR7ad729b8eda65f
A vibrant, quick stir-fry featuring large shrimp cooked until opaque and pink, tossed with earthy chanterelle mushrooms and tender bok choy in a bright chile-lime sauce. Fresh ginger and garlic create an aromatic base, while lime zest and juice brighten the gluten-free tamari sauce. Ready in under an hour, this is a light yet satisfying main course perfect for weeknight dinners.
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Ingredients
⅓ cup Chicken stock
1 tablespoon Gluten-free tamari
1 tablespoon Rice wine vinegar
1 Red Thai chile, seeded and finely chopped
1 Lime, zested and juiced
1 pound Large shrimp, peeled and deveined
3 tablespoons Peanut oil
2 Garlic cloves, peeled and sliced
1 inch piece Fresh ginger, peeled and sliced
½ pound Chanterelle mushrooms, chopped
1 pound Bok choy, stems and leaves chopped
Directions
In a small bowl, whisk together the chicken stock, gluten-free tamari, rice wine vinegar, finely chopped red Thai chile, and lime juice. Set the sauce aside.
Heat the peanut oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
Add the sliced garlic and ginger to the hot oil and cook, stirring constantly, for about 30 seconds until fragrant.
Increase heat to high and add the peeled and deveined shrimp in a single layer. Let them cook undisturbed for 1–2 minutes until they begin to turn pink on one side.
Stir the shrimp and continue cooking for another 1–2 minutes until they are completely opaque and pink throughout with no gray or translucent portions remaining. This indicates they have reached a safe internal temperature.
Add the chopped chanterelle mushrooms to the pan and stir-fry for 2–3 minutes until they begin to soften and release their moisture.
Add the bok choy stems and leaves to the pan and stir-fry for another 2–3 minutes until the stems are tender-crisp and the leaves are wilted.
Pour the reserved sauce into the pan and toss all ingredients together. Cook for 1–2 minutes more until the sauce heats through and coats everything evenly.
Remove from heat and sprinkle with the lime zest. Divide among serving plates and serve immediately.
