What’s not to love about a home-prepared, Asian inspired dish? We think it’s even better when we see some not-so-staple ingredients. While when you think stir-fry you may automatically think chicken or beef, but we love seeing the incorporation of seafood into these meals. In this dish, you’ll be making a fairly simply stir-fry, using things like shrimp, bok choy, broccoli, and seasoning to get the Asian meal you’ve been craving. As most Asian meals are, this one will be done fairly quickly (although you can save a respectable amount of time by using your food processor and spending additional money for shrimp that’s already been deveined and peeled).
The main ingredient of this dish, shrimp, is one of our favorites for several reasons. First, there’s a neat nutrient in this called glucosamine that supports human cartilage. You can also find a variety of micronutrients including calcium, phosphorus, and Vitamin B12. The dish also includes a healthy amount of brassicas – that’s the bok choy and broccoli – that provide additional nutrients. Note though that brassicas in general are high in FODMAPs, so if these are a problem for you, this dish may need to be adapted to ensure you can enjoy it without any later discomfort.
While this dish is quick, it is fairly complex, so we don’t think an overly thoughtful side is necessary here. Try adding a serving of cauliflower rice to serve this on top of for a complete meal.
Shrimp With Bok Choy Stir-Fry Recipe
Protein: 38g / %
Carbs: 16g / %
Fat: 10g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 ½ lb. raw shrimp, peeled and deveined
- 8 to 10 baby bok choy, stem trimmed and leaves separated
- 1 bell pepper, sliced
- 1 onion, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 1 tbsp. fresh ginger, minced
- 2 garlic cloves, minced
- 1/4 cup coconut aminos
- 2 tbsp. white wine vinegar
- 1/4 cup chicken stock
- 2 tbsp. coconut oil
- Sea salt and freshly ground black pepper
- Heat the coconut oil in a skillet over medium heat.
- Season the shrimp to taste with sea salt and black pepper.
- Add the ginger and garlic to the skillet and cook 1 to 2 minutes.
- Add the shrimp and fry 1 to 2 minutes per side.
- Remove the shrimp from the pand and set aside.
- In a bowl, combine the coconut aminos, white wine vinegar, and chicken stock.
- Add the bell pepper, onion, zucchini, and broccoli; to the skillet; cook until soft, about 5 to 6 minutes.
- Pour in the chicken stock mixture to the skillet and bring to a simmer.
- Add in the bok choy and cook another 4 to 5 minutes.
- Return shrimp to the pan and stir to combine.