Lime juice is the difference maker in this dish because it cancels out the bitter bite bok choy can have and replaces it with a bright citrus.
A sprinkle of toasted sesame seeds really pairs well with the shrimp. Who says you have to tell people it was this easy?Print
Bok Choy & Shrimp Stir-Fry that’s soy, grain and gluten-free.
- 4 tbsp coconut aminos
- 2 tbsp freshly squeezed lime juice (about one lime)
- 1 tbsp fish sauce (look for one that has no added sugar)
- 1 ½ tsp rice vinegar
- ½ tsp powdered ginger
- ½ tsp garlic powder
- 1 tbsp sesame oil
- 1 bunch green onions
- 1 head bok choy
- 1 12-oz. package frozen riced cauliflower
- 8–12 ounces shrimp, peeled and deveined, with tails removed
- 1 tbsp toasted sesame seeds
For the Sauce
- Combine coconut aminos, lime juice, fish sauce, rice vinegar, ginger, and garlic powder in a bullet blender cup or small container with a lid. Shake well or blend to ensure the ginger doesn’t clump. Set aside.
- Note: This stir-fry sauce can be made on its own to keep on hand. Keeps for about a week, refrigerated in an airtight container.
For the Shrimp
- Clean shrimp (as needed), rinse and place in a bowl.
- Pour 2 tablespoons of the sauce over the shrimp, cover and refrigerate while prepping vegetables.
For the Vegetables
- Clean and thinly slice the onions (use as much of the greens as you like). Divide and reserve about a third of the green slices for garnish. Set aside.
- Cut the base of the bok choy off to separate the stalks. Wash each stalk under cold running water. Remove any bad portions of the stalks and leaves. Once washed, cut the greens from the white stalks.
- Stack the greens and cut down the center lengthwise, then cut into thin slices (like shredded lettuce).
- Cut the white stalks down the center lengthwise and then cut into uniform, bite-sized chunks.
Putting it Together
- Heat sesame oil over medium heat in a large, deep skillet or wok.Add onions and shrimp, and two more tablespoons of the prepared sauce.
- Flip the shrimp as soon as one side starts to turn pink and then add the bok choy and the remainder of the sauce. Stir or flip ingredients around frequently to heat evenly until shrimp is cooked and bok choy starts to wilt. This only takes a few minutes. As soon as the shrimp is cooked through, remove from heat and transfer to a serving bowl with a slotted spoon.
- Pour the remaining liquid from the pan into a container and strain to use as additional sauce with meal. Return pan to high medium-heat and add frozen riced cauliflower in a single layer. Stir or flip frequently until heated through (2-3 minutes). Leave it on the crunchier side if you intend to reheat it.
- Serve immediately. Garnish with remaining green onion slices and a sprinkle sesame seeds (both add a great punch of flavor).
Keywords: bok choy, shrimp, stir-fry