Spicy Garlic Butter Shrimp & Baby Bok Choy
This crowd-pleasing Spicy Garlic Butter Shrimp and Baby Bok Choy recipe has less than 10 ingredients and comes together in half an hour!
Servings: 4 people
Ingredients
- 32-40 frozen shrimp I budget 8-10 shrimp per person but it really depends on who's eating so adjust accordingly.
- 3 green onions
- 2 large cloves of garlic
- 2 tbsp butter
- 6-8 heads of baby bok choy
- 2 tbsp sambal oelek
- 1.5 tbsp soy sauce
- 2 tsp corn starch
- sesame seeds for garnish
Instructions
Ingredient Prep
- Thaw shrimp. I like to place them in a bowl of cold water and allow them to sit for ~10 minutes. Remove the shells (if needed).
- If you're making rice or noodles or some sort, I suggest starting that now.
- Finely chop green onions. Separate the white parts from the green.
- Finely dice garlic.
- Wash baby bok choy thoroughly. Cut off bottoms and separate leaves. If they seem too large, slice them in half.
- In a small bowl, mix together 2 tbsp sambal, 1.5 tbsp soy sauce and 2 tsp corn starch.
Cook Bok Choy
- On low-medium heat, add 2 tbsp of butter to a large non-stick frying pan.
- Once melted, add the whites of the green onion and the chopped garlic to the pan. Cook for 2-3 minutes or until onions and garlic are fragrant.
- Add bok choy to frying pan and mix to coat with butter. Cook for 3-4 minutes or until you notice it starting to wilt. It should become a brighter green shade. Remove from pan.
Cook Shrimp
- Add to pan and cook for 2-3 minutes per side, until no longer translucent.
- Add sauce to pan, ensuring shrimp get evenly coated.
Putting it All Together
- Add bok choy back in and toss quickly to coat. Remove from heat and top with rest of the green onions and sesame seeds.