Can I Use Frozen Shrimp for This 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!

What Can I Use Instead of Bok Choy?

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.

How Spicy Is This Dish?

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.

Can I Make This Without Soy Sauce?

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.

What Can I Serve with Shrimp and Bok Choy?

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!

Ridiculously EASY Tiger shrimp with bok choy

Name: Tiger shrimp with bok choy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
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

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

Units Scale

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

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Instructions

Marinate the shrimp: Toss the shrimp with chilli flakes, garlic and honey, then set aside to marinate for 15–20 minutes.
Cook the rice: While the shrimp marinate, bring the jasmine rice and water to a boil, then reduce to a simmer and cook until the rice is tender and fluffy. (Follow package instructions)
Cook the bok choy: Heat oil in a skillet or wok and stir-fry the bok choy until just wilted. Add the soy sauce and cook until tender but still crisp, then remove from the pan.
Cook the shrimp: Using the same skillet, cook the marinated shrimp over medium-high heat for 3–4 minutes per side until pink, lightly caramelised and cooked through.
Assemble and serve: Divide the rice between bowls, top with bok choy and shrimp, then finish with crispy onions, coriander, sesame seeds, sliced red chilli and a squeeze of lime.

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

Nutrition

Serving Size:
Calories: 329
Sugar: 8.9 g
Sodium: 544.3 mg
Fat: 2.7 g
Carbohydrates: 39.2 g
Fiber: 2.6 g
Protein: 40.1 g