The Bok Choy and Shrimp Skillet is a vibrant and satisfying dish that combines the crisp, tender texture of bok choy with succulent, juicy shrimp. This recipe offers a delightful fusion of flavors and textures, making it a perfect choice for a quick and nutritious meal.
At the heart of this dish is the bok choy, a leafy green vegetable with a mild, slightly peppery flavor. When cooked, the bok choy becomes tender yet retains a pleasant crunch, providing a refreshing contrast to the tender shrimp. The white stems of the bok choy offer a satisfying crispness, while the dark green leaves add a burst of color and a delicate, slightly sweet flavor.
The shrimp, seasoned to perfection, adds a rich and savory element to the skillet. Cooked until just opaque and tender, the shrimp is infused with the aromatic flavors of garlic and ginger, creating a depth of flavor that complements the freshness of the bok choy.
The skillet is finished with a splash of soy sauce and a touch of hoisin sauce, which imparts a savory, slightly sweet undertone. The addition of sesame oil at the end adds a nutty richness that rounds out the dish beautifully. The optional cornstarch mixture helps to thicken the sauce, creating a glossy, flavorful coating that clings to both the shrimp and vegetables.
This dish is not only visually appealing with its vibrant colors but also versatile enough to suit various dietary preferences. It pairs wonderfully with a bowl of steamed rice or noodles, making it a hearty and satisfying meal. Whether served as a main course for a weeknight dinner or as a flavorful addition to a larger spread, the Bok Choy and Shrimp Skillet offers a delightful blend of taste and texture that will surely please the palate.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 4 cups bok choy, chopped (both white stems and green leaves)
- 2 tablespoons olive oil or vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 bell pepper (red or yellow), sliced
- 1 small onion, sliced
- 1 tablespoon soy sauce or tamari (for a gluten-free option)
- 1 tablespoon hoisin sauce (optional for extra flavor)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- Salt and pepper, to taste
- Sesame seeds and sliced green onions, for garnish (optional)
Instructions:
- Prepare the Ingredients:
- Rinse and chop the bok choy, separating the white stems from the green leaves.
- Peel and devein the shrimp if not already done.
- Slice the bell pepper and onion, and mince the garlic and ginger.
- Cook the Shrimp:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Vegetables:
- In the same skillet, add the remaining tablespoon of oil.
- Add the sliced onion and bell pepper and sauté for about 3-4 minutes, or until they start to soften.
- Add the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add Bok Choy:
- Add the chopped bok choy stems to the skillet and cook for about 2 minutes, allowing them to start becoming tender.
- Add the bok choy leaves and cook for an additional 2-3 minutes until they wilt and become tender.
- Combine and Season:
- Return the cooked shrimp to the skillet.
- Stir in the soy sauce and hoisin sauce, if using.
- If you prefer a thicker sauce, stir in the cornstarch mixture and cook for another 1-2 minutes until the sauce has thickened.
- Drizzle with sesame oil and season with salt and pepper to taste.
- Serve:
- Garnish with sesame seeds and sliced green onions if desired.
- Serve the bok choy and shrimp skillet hot, over steamed rice or noodles if preferred.
Tips:
- For Extra Flavor: Consider adding a splash of rice vinegar or a sprinkle of red pepper flakes for additional zing and heat.
- Veggie Variations: Feel free to add other vegetables such as snap peas, carrots, or mushrooms based on your preference or what you have on hand.
- Shrimp Preparation: For a more robust flavor, marinate the shrimp in a little soy sauce, garlic, and ginger before cooking.
- Thickening Sauce: If you prefer a thicker sauce, make sure to add the cornstarch mixture gradually and stir well to avoid lumps.
This Bok Choy and Shrimp Skillet is a quick, flavorful dish that’s perfect for busy weeknights or a quick and healthy meal. Enjoy the balance of tender shrimp and crisp, vibrant bok choy in a savory, umami-packed sauce!
