A kick of spice, a hint of garlic, and vibrant bok choy make this shrimp recipe unforgettable—simple ingredients with big flavor!
This recipe didn’t start as some master plan. Nope, it was born from one of those cooking “whoops” moments that we’ve all been through. You know, I’d planned for a Pesto Shrimp masterpiece. The basil? It looked perfect, smelled perfect… until it hit the pan and tasted so bitter. I tried sugar, I tried honey, I tried to reason with it—nothing could save it. My grand pesto dream went right out the window.
So, what’s a cook to do? Rather than abandon the whole meal, I turned to the good old spice rack. Garlic, chili paste, and Sriracha suddenly felt like the right fit. A different vibe, sure, but one that totally hit the spot. Now, what could’ve been a kitchen disaster became one of my favorite spicy go-tos. Sometimes you’ve just gotta go with what you’ve got and improvise—who knew bitter basil would lead me here?
What makes this Spicy Garlic Shrimp and Bok Choy truly special?
Alright, let’s talk about why this shrimp recipe stands out. First up, it’s the way the spicy Sriracha and savory soy sauce balance each other. That hit of garlic rounds it all out, giving you something that feels bold but not overwhelming. And the bok choy? Don’t get me started. It’s crunchy and fresh and somehow makes you feel like you’re being healthy while indulging in this sauce-packed, spicy shrimp situation. Plus, it’s a two-pan deal, which means minimal clean-up—a real bonus if you, like me, dread the dishes. Perfect for when you want something that feels a bit fancy but only takes about 20 minutes.
What You Need To Make This Spicy Garlic Shrimp and Bok Choy Recipe
Honestly, these ingredients pull together some serious flavor. They’re pretty straightforward, but each one brings a little something to the table, so here’s what to keep in mind:
- Shrimp: Fresh or frozen, just make sure they’re peeled and deveined. No one wants to tackle that mid-cooking, and these little guys pick up the sauce beautifully.
- Baby Bok Choy: Crunchy and slightly sweet, it adds a refreshing contrast to the heat. I go for smaller, firm stalks for a good balance of tender and crisp.
- Soy Sauce: Classic base for a lot of sauces, but it’s really the backbone here. Use what you have, but light soy will keep it from being too overpowering.
- Chili Paste: Adds the kind of heat that doesn’t just burn—it actually has depth. Adjust depending on how spicy you’re feeling.
- Chinese Rice Wine or Mirin: Adds a subtle hint of complexity. It’s an optional twist, but it lifts the flavors if you’ve got it.
- Sriracha: Brings the fire and a hint of tang. Not a necessity, but if you love spice, this will hit the spot.
- Sesame Oil: Nutty and aromatic, a little goes a long way in giving this dish its signature scent.
- Garlic: Fresh, minced garlic is key. Sure, you could use powder, but it won’t have the same effect.
- Honey (Optional): Balances the heat with a slight sweetness. It’s optional, but worth it if you want a mellow finish.
- Salt and Pepper: Essential to taste. Don’t skimp on these, as they round out all the other flavors nicely.
Steps To Make Spicy Garlic Shrimp and Bok Choy
Alright, here’s how we’re putting it all together, one step at a time. Even if you’re not the world’s most confident cook, this is easy to follow and won’t have you running to Google every two minutes.
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First, make the sauce. Grab a medium bowl and combine soy sauce, Sriracha, sesame oil, chili paste, rice wine (or mirin), and a bit of sugar. This is our powerhouse sauce that ties everything together. Whisk it up until well-blended, then set it aside while you prep the rest.
Next, get the garlic sizzling. In a medium saucepan over medium heat, heat a small splash of olive oil. Once hot, add the minced garlic. Keep it moving, as garlic can go from golden to burnt in a flash. When it’s fragrant, pour in the sauce you just made. Turn the heat down to low, give it a good stir, and let all those flavors get friendly. If you’re feeling sweet, add a dash of honey and season with salt and pepper to taste.
Time for the shrimp. Heat a bit of olive oil in a separate pan over medium-high heat. Drop in the shrimp, letting them cook undisturbed for about 3 minutes until they turn opaque. Careful not to overcook—nobody likes rubbery shrimp. Set them aside while you prep the bok choy.
And now, the bok choy. Start with the thicker stalks, as they need a little more time to tenderize. Once they’re about halfway there, add in the leafy parts and the shrimp back into the pan with the sauce. Stir it all together, letting the shrimp and bok choy soak up that spicy, garlicky goodness. Serve hot, and bask in the spicy aroma before digging in.
Storage Options:
If there are any leftovers, they’re safe to refrigerate, and trust me—they’ll taste even better the next day. Store them in an airtight container for up to two days. When it’s time to reheat, go low and slow in the microwave or on the stovetop to keep the shrimp tender. Unfortunately, this one doesn’t freeze well, as bok choy tends to get a bit mushy. So, best to enjoy it sooner rather than later (or share with a friend who appreciates spicy shrimp!).
Variations and Substitutions:
Feeling adventurous? Here are some tweaks to make it your own:
- Substitute the Bok Choy: Spinach or kale are great options if bok choy isn’t handy. Both bring a different texture but still complement the garlic and spice.
- Try Different Proteins: While shrimp works beautifully, chicken or tofu are also solid choices. Just adjust the cooking time accordingly.
- Play with Spice Levels: You can tone it down by reducing the chili paste and Sriracha, or add some fresh chilies if you’re a heat lover.
- Soy Sauce Alternatives: For gluten-free folks, tamari is a great swap that keeps the depth without the gluten.
- Skip the Sugar: If you’re cutting down on sugar, omit the honey. The garlic and sesame oil will still give plenty of flavor.
This recipe’s flexibility lets you adapt it to your taste and dietary needs. So go ahead, play with it, and find what works best for you.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Spicy Garlic Shrimp and Bok Choy
Ingredients
- 1½ pounds shrimp peeled and deveined
- 6 heads baby bok choy chopped
- 3 tablespoons soy sauce
- 1 tablespoon chili paste
- 2 teaspoons Chinese rice wine or mirin
- 1 tablespoon Sriracha
- 2 teaspoons sesame oil
- 1 teaspoon sugar
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 1 tablespoon honey optional
- Salt and pepper to taste
Instructions
Prepare the Sauce
- In a medium bowl, combine the soy sauce, Sriracha, sesame oil, chili paste, rice wine, and sugar. Whisk the mixture until the ingredients are well combined, then set aside. This will serve as the flavorful base for the entire dish.
Sauté the Garlic
- In a medium saucepan, heat olive oil over medium heat. Add the minced garlic and cook until it becomes fragrant, ensuring it does not burn. Once the garlic is golden, pour in the prepared sauce mixture. Reduce the heat to low, stirring occasionally to meld the flavors. If desired, add honey to the sauce for a slightly sweeter finish. Season with salt and pepper to taste.
Cook the Shrimp
- In a separate skillet, heat a dash of olive oil over medium-high heat. Once the oil is hot, add the shrimp, spreading them evenly in the pan. Cook until the shrimp turn opaque, approximately 3 minutes. Take care not to overcook. Once done, remove the shrimp from heat and set aside.
Prepare the Bok Choy
- Add the chopped bok choy stalks to the saucepan with the garlic sauce. Cook until the stalks become tender. Next, add the bok choy leaves and the shrimp back into the pan. Stir thoroughly to coat all ingredients in the sauce, ensuring even distribution of flavors.
Serve
- Serve hot and enjoy the blend of savory, spicy, and mildly sweet flavors, complemented by the tender shrimp and fresh bok choy.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
