Okay, let’s talk shrimp with bok choy—super quick, super flavourful, and perfect for those nights when you just need dinner done without fuss. Juicy tiger shrimp marinated in garlic, chili flakes, and honey, served on a bed of fluffy jasmine rice with crispy, caramelised bok choy. Sounds fancy, right? But don’t worry, it’s as easy as it gets. And the best part? You can tweak the spice level exactly how you want. Go BIG with the heat or keep it mild. Totally your call.
This bok choy shrimp stir fry is so simple yet packs a punch in every bite. Whether you’re a seasoned home cook or just looking for a quick weeknight dinner, you’ll love how fast and versatile this dish is.
Table of contents
What You’ll Need for This Bok Choy and Shrimp Stir Fry
- Tiger prawns (shrimp)
- Dried chili flakes
- Garlic
- Honey
- Jasmine rice (so good with this stir fry)
- Bok choy
- Soy sauce (or tamari for gluten-free)
- Crispy onions – You can either make it yourself or grab it from your local grocery store—it really packs in loads of flavour!
- Fresh coriander
- Lime wedges for a fresh squeeze of citrus goodness
How to Cook Shrimp with Bok Choy
Time needed: 30 minutes
This recipe is ridiculously easy – it’s all about speed and flavour. The shrimp gets a quick 15-minute marinade (so much flavour, so little time!), and then everything else happens in one pan. Seriously, between cooking the jasmine rice and stir-frying the shrimp and bok choy, dinner is on the table in under 30 minutes. It’s one of those meals where you feel like you’re doing the most, but really, it’s low-effort and high-reward.
- Marinate Those Shrimp:
Toss your shrimp with chili flakes, garlic, and honey, and let them hang out for 15-20 minutes. Trust me, that short marination time gives them a major flavour boost. We’re talking spicy, sweet, garlicky perfection.
- Cook the Jasmine Rice:
While the shrimp are marinating, get your rice going. Bring 1.5 cups of jasmine rice and 3 cups of water to a boil, then simmer until fluffy. Rice is basically the unsung hero of any shrimp and bok choy situation, right?
- Sauté the Bok Choy:
Now, heat up some oil in a skillet (wok works too!) and stir-fry the bok choy until it starts to wilt. Add soy sauce, and let those greens soak up all that salty, savoury goodness. You’ll know it’s ready when it’s tender but still has a little crunch.
- Cook the Shrimp:
In the same skillet, cook your marinated shrimp for about 3-4 minutes per side, or until they turn that perfect shade of pink. The honey caramelises just a bit, giving the shrimp a gorgeous glaze.
Why This Recipe is a Winner
Let’s be real—this shrimp bok choy stir fry is perfect for those nights when you want BIG flavour with minimal effort. We’re talking about juicy shrimp, crispy-tender bok choy, and layers of sweet, spicy, savoury goodness all in one bowl. Plus, it’s so customisable. You want more heat? Add extra chili. Prefer a tangy hit? Go wild with the lime.
Need a Twist? Try This
Feeling adventurous? Throw in some mushrooms or bell peppers to bulk it up. Or swap out the jasmine rice for noodles if that’s more your vibe. The beauty of this bok choy and shrimp recipe is its versatility—it’s the kind of meal that you can play around with depending on what’s in your fridge.
Frequently Asked Questions for your Shrimp with Bok Choy Stir Fry recipe
Absolutely! Just make sure to defrost them properly before marinating. Frozen shrimp work perfectly here, and you can grab them from your local grocery or Asian market. Pro tip: run the shrimp under cold water for a quick thaw. Easy peasy!
No bok choy? No problem. You can totally swap it for spinach, baby kale, or even Napa cabbage. Each of these will bring their own little twist to the dish but keep that quick stir-fry method to retain that crisp-tender bite.
This one’s all about balance! With the chili flakes, you get a bit of heat, but it’s totally adjustable. If you’re into mild flavours, just dial back on the chili, or leave it out altogether. Want it fiery? Throw in extra flakes or fresh sliced chili for a kick.
For sure! If you’re gluten-free or just don’t vibe with soy sauce, try using tamari (gluten-free soy sauce) or coconut aminos. Both work beautifully and still give you that umami hit you’re after.
The jasmine rice is a classic pairing, but you can also serve it with noodles, quinoa, or even cauliflower rice if you’re cutting back on carbs. Don’t forget those lime wedges, though—that citrusy pop takes it to the next level!
Tips from the test kitchen:
Marinate Longer for Bold Flavour:
If you’ve got a little extra time, let the prawns marinate for up to 30 minutes. This will really enhance the flavour in this delicious bok choy and shrimp stir fry, making every bite extra tasty.
Sear It Right:
Make sure your wok or skillet is nice and hot before tossing in the shrimp. That high heat gives the shrimp a beautiful sear and locks in all those flavours.
Fresh Ingredients Are Key:
Fresh garlic, ginger, and coriander bring this shrimp and bok choy recipe to life. Add the coriander just before serving for that extra pop of flavour.
Swap Your Greens:
No bok choy? No problem! You can easily substitute with greens like Chinese broccoli or kale. It’ll still make a delicious shrimp recipe.
Adjust the Spice Level:
Love it hot? Add more chili flakes. Prefer it mild? Dial it back. You can easily customise this shrimp and bok choy recipe to suit your taste.
Prep Ahead:
If you make the Nuoc Cham sauce, it can be made ahead and stored in the fridge. This way, it’s ready to go when you whip up your bok choy shrimp stir fry.
Serving Suggestions:
Pair this flavourful shrimp stir fry with a side of steamed edamame or a crisp cucumber salad for the perfect finishing touch.
Like it Hot?
If you prefer a saucier dish, you can serve Nuoc Cham on the side as a delightful dipping sauce, allowing you to enjoy an extra layer of zest and freshness with each bite. Drizzle it over your dish or dip the prawns for a deliciously bold experience! Recipe will be posted soon.
Recipe: Tiger shrimp with bok choy
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Tiger shrimp with bok choy
- Total Time: 30 minutes
- Yield: 4 1x
Description
This bok choy shrimp stir fry is so simple yet packs a punch in every bite. Whether you’re a seasoned home cook or just looking for a quick weeknight dinner, you’ll love how fast and versatile this dish is.
Ingredients
- 700g tiger prawns (shrimp), peeled and deveined
- 1 tablespoon dried chili flakes (optional, but we’re all about that flavour)
- 3 cloves garlic, minced
- 1 tablespoon honey for a hint of sweetness
- 1.5 cups jasmine rice (so good with this stir fry)
- 4 cups bok choy, roughly chopped
- 3 tablespoons soy sauce (or tamari for gluten-free)
- Crispy onions, fresh coriander, and sliced red chili for garnish (note 1)
- 1 tablespoon of Black sesame seeds (optional) note 2
- Lime wedges for a fresh squeeze of citrus goodness
Instructions
Marinate Those Shrimp:
- Toss your shrimp with chili flakes, garlic, and honey, and let them hang out for 15-20 minutes. Trust me, that short marination time gives them a major flavour boost. We’re talking spicy, sweet, garlicky perfection.
Cook the Jasmine Rice:
- While the shrimp are marinating, get your rice going. Bring 1.5 cups of jasmine rice and 3 cups of water to a boil, then simmer until fluffy.
Sauté the Bok Choy:
- Now, heat up some oil in a skillet (wok works too!) and stir-fry the bok choy until it starts to wilt. Add soy sauce, and let those greens soak up all that salty, savoury goodness. You’ll know it’s ready when it’s tender but still has a little crunch. Remove from skillet
Cook the Shrimp:
- In the same skillet, cook your marinated shrimp for about 3-4 minutes per side, or until they turn that perfect shade of pink. The honey caramelizes just a bit, giving the shrimp a gorgeous glaze.
Plating:
- Time to plate! Fluff up that jasmine rice, add the bok choy, then pile on those shrimps. Don’t forget to top it all off with crispy onions, fresh coriander, sesame seeds and a few slices of red chili. Oh, and give everything a good squeeze of lime for that bright, zesty finish.
Notes
- Crispy onions – You can either make it yourself or grab it from your local grocery store—it really packs in loads of flavour!
- To add black sesame seeds to the dish, simply sprinkle them over the finished shrimp and bok choy stir fry as a garnish for extra flavour and crunch, or lightly toast them first for a richer taste. This will add both texture and a visual contrast to the dish.
- Prep Time: 15
- Cook Time: 15
- Category: Seafood
- Method: Stir fry
- Cuisine: Asian
Love this recipe? Try our Thai Coconut Chicken Salad, it’s easy and simply delicious!
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