Ginger Shrimp Stir-Fry with Garlicky Bok Choy

Why You’ll Love This Recipe

I love this recipe because it gives me plenty of flavor without requiring a long cooking time. Shrimp cook in just a few minutes, and bok choy only needs a quick trip through a hot skillet to become tender while maintaining some crunch.

Fresh ginger and garlic are the stars for me. Ginger adds warmth and freshness to the shrimp, while garlic gives the bok choy a deep savory flavor. A soy-based sauce ties everything together with a combination of salty, slightly sweet, and tangy notes.

I also appreciate how easy this stir-fry is to customize. I can add more vegetables, increase the heat with chili sauce, or serve it with rice, noodles, or cauliflower rice.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the ginger shrimp:

• Large shrimp, peeled and deveined
• Fresh ginger, grated or finely minced
• Garlic cloves, minced
• Soy sauce
• Rice vinegar
• Honey or brown sugar
• Toasted sesame oil
• Cornstarch
• Neutral cooking oil
• Red pepper flakes or chili sauce, optional
• Freshly ground black pepper

For the garlicky bok choy:

• Baby bok choy
• Garlic cloves, thinly sliced or minced
• Neutral cooking oil
• Soy sauce
• Toasted sesame oil
• Water
• Salt, as needed

For serving:

• Steamed white or brown rice
• Cooked noodles, optional
• Green onions, thinly sliced
• Sesame seeds
• Fresh lime wedges, optional

I prefer large shrimp because I find them easier to sear without overcooking. I also like baby bok choy because the leaves become tender quickly while the stems retain a satisfying crunch.

Directions

1. I start by patting the shrimp dry with paper towels. Removing excess moisture helps me get better browning when the shrimp hit the hot pan.
2. In a small bowl, I combine soy sauce, rice vinegar, honey or brown sugar, sesame oil, cornstarch, and optional chili sauce. I whisk until the cornstarch is completely incorporated.
3. I heat a large wok or skillet over medium-high to high heat and add a small amount of neutral cooking oil.
4. Once the pan is hot, I add the shrimp in a single layer. I cook them for about 1 to 2 minutes on the first side before turning them.
5. I add the fresh ginger and garlic and stir-fry briefly until fragrant. I continue cooking just until the shrimp are opaque and cooked through, then transfer them to a plate so they don’t overcook.
6. I return the skillet to the heat and add a little more oil if necessary.
7. I add the baby bok choy, placing the thicker stems against the hot surface whenever possible. I stir-fry for about 2 minutes.
8. I add the garlic and cook briefly until fragrant, taking care not to let it burn.
9. I add a splash of water and cover the skillet for 1 to 2 minutes. This helps me soften the thicker bok choy stems while keeping the leaves bright and tender.
10. I remove the lid and season the bok choy with soy sauce and sesame oil. I continue stir-frying until the stems are tender-crisp.
11. I return the shrimp to the skillet and pour in the prepared stir-fry sauce.
12. I toss everything together over medium-high heat until the sauce thickens slightly and evenly coats the shrimp and bok choy.
13. I remove the skillet from the heat and finish the stir-fry with sliced green onions, sesame seeds, and optional lime juice.
14. I serve it immediately over hot steamed rice or noodles.

Servings and Timing

I usually make about 4 servings with this Ginger Shrimp Stir-Fry with Garlicky Bok Choy. It works particularly well as a quick weeknight dinner.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4

Variations

For a spicier stir-fry, I add chili garlic sauce, sriracha, crushed red pepper flakes, or thinly sliced fresh chilies. I can adjust the amount depending on how much heat I want.

When I want more vegetables, I add sliced bell peppers, snap peas, mushrooms, broccoli, carrots, or zucchini. I cook the firmest vegetables first so everything finishes with the right texture.

I can replace the shrimp with thinly sliced chicken, beef, tofu, or tempeh. I adjust the cooking time depending on the protein I choose and make sure it is fully cooked before serving.

For a sweeter sauce, I add a little extra honey or brown sugar. When I want more acidity, I increase the rice vinegar or finish the dish with fresh lime juice.

I can also turn this into a noodle stir-fry by tossing cooked rice noodles, udon, or another favorite noodle directly into the pan with the sauce.

Storage/Reheating

I store leftover Ginger Shrimp Stir-Fry with Garlicky Bok Choy in an airtight container in the refrigerator for up to 3 days. I prefer storing any rice or noodles separately when possible so they maintain a better texture.

For reheating, I place the stir-fry in a skillet over medium-low heat with a small splash of water. I heat it only until warmed through because prolonged cooking can make the shrimp rubbery and the bok choy overly soft.

I can also microwave individual portions in short intervals, stirring between each interval. Again, I avoid overheating because shrimp are especially easy to overcook.

I don’t usually freeze this finished stir-fry. Although cooked shrimp can be frozen, I find the bok choy loses much of its crisp texture after freezing and thawing.

FAQs

How do I keep shrimp tender in a stir-fry?

I cook shrimp quickly over relatively high heat and remove them from the skillet as soon as they’re nearly done. I return them only briefly when adding the sauce. This prevents me from continuing to cook them until they become firm or rubbery.

Do I need to cut baby bok choy before cooking it?

I usually halve or quarter baby bok choy lengthwise, depending on its size. This allows the thicker stems to make contact with the skillet while keeping the leaves attached. I also rinse carefully between the layers because dirt can collect near the base.

Can I use frozen shrimp?

Yes. I thaw frozen shrimp completely before cooking, drain them well, and pat them thoroughly dry. I find that removing as much surface moisture as possible helps the shrimp sear instead of steaming.

How do I know when shrimp are cooked?

I look for shrimp that have turned opaque and curled into a loose C shape. I avoid cooking them much longer once they’re opaque because they can quickly become tough.

What can I serve with Ginger Shrimp Stir-Fry?

I usually serve this stir-fry with steamed jasmine rice, brown rice, or noodles. When I want a lighter meal, I pair it with cauliflower rice or simply increase the amount of bok choy and other vegetables.

Conclusion

Ginger Shrimp Stir-Fry with Garlicky Bok Choy gives me a fast combination of juicy shrimp, crisp-tender greens, aromatic ginger, garlic, and a savory sauce. I especially love that the entire meal can be ready in about 30 minutes while still delivering plenty of fresh flavor and contrasting textures.

Ginger Shrimp Stir-Fry with Garlicky Bok Choy

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Ginger Shrimp Stir-Fry with Garlicky Bok Choy combines juicy shrimp, fresh ginger, tender-crisp greens, and a savory soy-based sauce. This quick, flavorful dinner is ready in about 30 minutes and is delicious served over rice or noodles.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian-Inspired
• Diet: Low Fat

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 tablespoon fresh ginger, grated or finely minced
• 2 garlic cloves, minced
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon toasted sesame oil
• 2 teaspoons cornstarch
• 1 tablespoon neutral cooking oil
• 1/4 teaspoon red pepper flakes or 1 teaspoon chili sauce, optional
• Freshly ground black pepper, to taste
• 1 1/2 pounds baby bok choy, halved or quartered lengthwise
• 3 garlic cloves, thinly sliced or minced
• 1 tablespoon neutral cooking oil
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 2 tablespoons water
• Salt, as needed
• Steamed white or brown rice, for serving
• Cooked noodles, optional, for serving
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Fresh lime wedges, optional, for serving

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Instructions

1. Pat the shrimp thoroughly dry with paper towels to remove excess surface moisture.
2. In a small bowl, whisk together 3 tablespoons soy sauce, rice vinegar, honey or brown sugar, 1 teaspoon sesame oil, cornstarch, and optional red pepper flakes or chili sauce until smooth.
3. Heat a large wok or skillet over medium-high to high heat and add 1 tablespoon neutral cooking oil.
4. Add the shrimp in a single layer and cook for 1 to 2 minutes on the first side before turning.
5. Add the ginger and 2 minced garlic cloves. Stir-fry briefly until fragrant and continue cooking just until the shrimp are nearly opaque and cooked through. Transfer the shrimp to a plate.
6. Return the skillet to the heat and add the remaining tablespoon of neutral cooking oil.
7. Add the baby bok choy, positioning the thicker stems against the hot skillet when possible. Stir-fry for about 2 minutes.
8. Add the remaining 3 garlic cloves and stir-fry briefly until fragrant without allowing the garlic to burn.
9. Add 2 tablespoons water, cover the skillet, and cook for 1 to 2 minutes to soften the thicker bok choy stems.
10. Remove the lid and add 1 tablespoon soy sauce and 1 teaspoon sesame oil. Stir-fry until the bok choy is tender-crisp.
11. Return the shrimp to the skillet and pour in the prepared stir-fry sauce.
12. Toss everything together over medium-high heat until the sauce thickens slightly and evenly coats the shrimp and bok choy.
13. Remove from the heat and garnish with sliced green onions, sesame seeds, and optional fresh lime juice.
14. Serve immediately over steamed rice or cooked noodles.

Notes

• Use large shrimp and pat them thoroughly dry before cooking to encourage browning instead of steaming.
• Thaw frozen shrimp completely, drain well, and pat dry before using.
• Halve or quarter baby bok choy lengthwise and rinse carefully between the layers to remove any trapped dirt.
• For additional heat, add chili garlic sauce, sriracha, crushed red pepper flakes, or sliced fresh chilies.
• Bell peppers, snap peas, mushrooms, broccoli, carrots, or zucchini can be added for extra vegetables.
• Shrimp can be replaced with chicken, beef, tofu, or tempeh, adjusting cooking times as necessary.
• For a noodle stir-fry, toss cooked rice noodles, udon, or another favorite noodle directly into the skillet with the sauce.
• Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to avoid overcooking the shrimp.
• Freezing the finished stir-fry is not recommended because bok choy can lose its crisp texture after thawing.

Nutrition

• Serving Size: 1 serving without rice or noodles
• Calories: 330 kcal
• Sugar: 8 g
• Sodium: 1350 mg
• Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 4 g
• Protein: 38 g
• Cholesterol: 215 mg