Ginger-Garlic Shrimp & Baby Bok Choy over Yukon Gold Mash

Think cozy-but-bright: juicy shrimp quickly seared in a gingery garlic sauce, piled over crisp-tender bok choy and served with buttery mashed Yukon golds. It’s peak winter produce in WA (potatoes + brassicas) with a fast seafood centerpiece.

Back to full list

Ingredients

Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb (you’ll use ~12 oz; save the rest) $4.99 sale (reg $9.99)
OR Large Peeled & Deveined Shrimp Raw 31/40 12 oz (recommended for this recipe) $7.00 sale (reg $7.99)
Organic Baby Bok Choy 1 lb $3.99
Organic Yukon Gold Potatoes 1 to 1 1/4 lb $4.99
Organic Ginger Root about 1 inch piece (1–2 Tbsp grated) $5.99/lb
Simple Truth Organic® Garlic Bulbs 3 cloves $2.79
Sweet onion (Peruvian Gold) 1/2 small onion, thin sliced $5.49 (3 lb bag)
Olive oil (pantry) 2 Tbsp
Butter (pantry) 1–2 Tbsp
Milk or broth (pantry) 2–4 Tbsp for mashing
Soy sauce (pantry) 1 1/2 Tbsp
Rice vinegar or lemon (pantry) 1 Tbsp
Honey or brown sugar (pantry) 1 tsp
Cornstarch (pantry, optional) 1 tsp mixed with 1 Tbsp water
Red pepper flakes (pantry, optional) pinch
Salt & black pepper (pantry) to taste

Instructions

Prep: Peel potatoes and cut into 1-inch chunks. Rinse bok choy; slice stalks into 1/2-inch pieces and roughly chop leaves (keep separate). Grate ginger, mince garlic, thin-slice onion. Pat shrimp very dry; season lightly with salt and pepper.
Stove: Put potatoes in a pot, cover with cold salted water. Bring to a boil, then simmer until very tender, 12–15 minutes.
Make sauce: In a small bowl, stir together soy sauce, vinegar/lemon, honey, ginger, garlic, a pinch of red pepper flakes, and (optional) cornstarch slurry.
Cook shrimp: Heat a large skillet over medium-high. Add 1 Tbsp olive oil. Sauté onion 1–2 minutes. Add shrimp in a single layer; sear 60–90 seconds per side until just pink.
Glaze & finish: Pour sauce into the skillet; toss 30–60 seconds until glossy and the shrimp are coated. Transfer shrimp to a plate.
Cook bok choy: In the same skillet, add the bok choy stalks with a splash of water; cover 2 minutes. Add leaves; toss 1 minute until wilted and bright. Season to taste.
Mash potatoes: Drain potatoes well. Mash with butter and a splash of milk/broth; season with salt and pepper.
Serve: Spoon mash onto plates, top with bok choy, then shrimp and any pan sauce.

Health notes: ~650–750 kcal per serving (depends on butter). High protein, lots of veg; keep it lighter by using olive oil instead of butter and going easy on added salt.

Drink pairing: Crisp WA white like Chateau Ste. Michelle Riesling (off-dry works great with ginger/garlic).

Careme