Stove-Top Ginger-Garlic Shrimp with Bok Choy & Mushrooms (Over Rice)
A cozy, fast stir-fry-style bowl that hits the sweet spot between comfort and fresh: garlicky shrimp, tender-crisp bok choy, and mushrooms tossed in a glossy ginger-soy pan sauce. It’s light but satisfying—perfect for late-winter nights.
Back to full listIngredients
- Kroger® Small Shrimp Raw Peeled & Deveined Tail Off (12 oz) 12 oz $7.99
- Bok Choy 1 lb (or 2–3 medium heads), sliced $2.49/lb
- Kroger® Whole Baby Bella Mushrooms (8 oz) 8 oz, sliced $3.69
- Ginger Root About 1 Tbsp grated $4.99/lb
- Kroger® Whole Garlic Bulbs (5 ct) 2 cloves, minced $2.49
- Taylor Farms Sliced Green Onions (4 oz) OR Green Onions (1 each) 2–3 Tbsp sliced $2.79 OR $1.50
- Simple Truth Organic® Fat Free Free Range Chicken Broth (32 oz) 1/4 cup (optional, to loosen sauce) $1.99 (sale)
- Neutral oil (canola/avocado) 1 1/2 Tbsp
- Soy sauce (pantry) 2 Tbsp
- Rice vinegar (pantry) 1 Tbsp
- Brown sugar or honey (pantry) 1 tsp
- Cornstarch (pantry) 1 tsp
- Cooked rice or noodles (side starch, pantry) About 2 cups cooked (for 2 servings)
- Black pepper + optional chili flakes To taste
Instructions
- Prep: Cook about 2 cups cooked rice (or noodles) according to package directions and keep warm. Pat dry 12 oz peeled raw shrimp. Slice 1 lb bok choy (separate stems and leaves). Slice 8 oz mushrooms. Grate 1 Tbsp ginger and mince 2 garlic cloves. Slice 2–3 Tbsp green onions.
- Mix sauce: In a small bowl, whisk 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp brown sugar (or honey), 1 tsp cornstarch, and 1/4 cup chicken broth (optional, or use water). Set aside.
- Sear shrimp (stove): Heat 1 Tbsp neutral oil in a large skillet over medium-high. Add shrimp in a single layer, season with black pepper, and cook until just pink, about 60–90 seconds per side. Remove to a plate.
- Cook veg: Add remaining 1/2 Tbsp oil to the pan. Add sliced mushrooms with a pinch of salt and cook until browned, 4–6 minutes. Add bok choy stems first and stir-fry 2 minutes, then add bok choy leaves and cook 1–2 minutes until wilted.
- Sauce + finish: Add ginger (1 Tbsp) and garlic (2 cloves) and stir 30 seconds. Re-whisk the sauce and pour it in. Simmer 1–2 minutes until glossy. Return shrimp to the pan and toss 30–60 seconds to heat through.
- Serve: Spoon shrimp and vegetables over the warm rice/noodles. Top with sliced green onions and chili flakes if you like heat.
Health notes: ~500–650 kcal per serving (estimate, depending on rice/noodles). Lean protein, lots of veg. Watch sodium by using low-sodium soy sauce and stretching sauce with a splash of broth or water.
Drink pairing: Shrimp + ginger/garlic + savory sauce loves high-acid whites. Try Washington Sauvignon Blanc for snap, or dry Riesling if you like a touch of roundness. For red, go very light: a chilled Pinot Noir can work.