Lime Shrimp with Bok Choy & Mushrooms
A vibrant stovetop shrimp and greens dish with mushrooms and bok choy. It’s light, glossy, and attractive enough for a dinner party but fast enough for a weeknight.
Back to full listIngredients
- Easy Peel Black Tiger Shrimp 21-25 Count, 12 OZ 1 package $8.88
- Organic Baby Bok Choy 1 bunch $2.99
- 365 Mushroom Baby Bella Slcd 8Oz Cv 1 package $2.99
- Green Onion 3 stalks $1.39
- Lime 1 $0.59
- Organic Garlic, 3 CT 2 cloves $2.89
- Olive oil 1 tbsp pantry
- Salt to taste pantry
- Black pepper to taste pantry
Instructions
- Peel and pat dry the shrimp.
- Halve the bok choy, slice the mushrooms, and thinly slice the green onions.
- Heat olive oil in a large skillet over medium-high heat.
- Add shrimp, season lightly, and cook 1 to 2 minutes per side. Remove to a plate.
- Add mushrooms and cook until browned, about 4 minutes.
- Add bok choy and a splash of water, cover briefly, and cook until just tender.
- Stir in minced garlic and most of the green onions for 30 seconds.
- Return shrimp to the skillet and finish with lime juice and black pepper.
- Serve neatly in bowls, topped with remaining green onions.
Cook time: 25 minutes
Estimated cost: $11-15
Health notes: Lean protein, lots of vegetables, and relatively light while still satisfying.
Drink pairing: Riesling