Ginger-Garlic Shrimp with Baby Bok Choy & Snow Peas (Light Stir-Fry)
Very light, high-protein bowl: quick-seared shrimp over sautéed bok choy and snap peas with ginger-garlic and a splash of vinegar (not sugary).
Back to full listIngredients
- Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $7.00 sale
- Organic Baby Bok Choy 1 lb, halved or chopped $2.99/lb
- Kroger® Brand Snow Peas (or Simple Truth Organic® Snap Peas) 8 oz $3.49
- Organic Ginger Root 1 tbsp grated $3.99/lb
- Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
- Pantry: neutral oil (or olive oil) 2 tsp
- Pantry: soy sauce (optional) 1–2 tsp (optional)
- Pantry: rice vinegar (or apple cider vinegar) 1 tbsp
- Pantry: chili flakes (optional) to taste
- Pantry: salt & pepper to taste
Instructions
- Prep: Pat shrimp dry; season with a pinch of salt/pepper. Trim bok choy; string snow peas if needed. Mix ginger, garlic, vinegar, and optional 1–2 tsp soy sauce in a small bowl.
- Sear shrimp (stove): Heat 1 tsp oil in a skillet over medium-high. Add shrimp in a single layer; cook 1–2 minutes per side until pink. Remove to a plate.
- Stir-fry veg (stove): Add remaining 1 tsp oil. Add bok choy and snow peas with a small splash of water; cook 3–5 minutes until crisp-tender.
- Sauce: Pour in the ginger-garlic vinegar mixture; toss 30 seconds. Return shrimp to warm through. Add chili flakes if desired.
- Serve: Divide between two bowls. Taste and adjust with extra vinegar or a tiny pinch of salt.
Health notes: High protein, low saturated fat, lots of veg. Watch sodium—use low-sodium soy or go lighter and finish with vinegar/lime.
Drink pairing: Iced green tea or a dry Riesling.