Ginger Shrimp Stir-Fry with Bok Choy, Mushrooms & Peppers
A quick, lively stir-fry built around one of the best seafood values in the list and excellent early-spring vegetables for Washington. Sweet shrimp, crisp-tender bok choy, mushrooms, and peppers get a gingery finish that keeps dinner fast, colorful, and very different from your recent meals.
Back to full listIngredients
- Patagonia Pink Shrimp 16/20 (Previously Frozen) 1 lb $7.99/lb sale
- Bok Choy 1 lb $2.49/lb
- Kroger Whole White Mushrooms 8 oz $2.79
- Greenhouse Grown Fresh Tri-Color Peppers 2 peppers $6.00
- Ginger Root 2-inch piece $4.99/lb
- Garlic 1 bulb $1.50 each
- Green Onions 1 bunch $1.50 each
- Pompeii Lemon Juice 1 bottle $2.50 sale
Instructions
- Thaw and pat dry 1 lb Patagonia Pink Shrimp 16/20 ($7.99/lb sale) if needed. Trim 1 lb Bok Choy ($2.49/lb) and separate stems from leaves, slicing the stems and roughly chopping the leaves. Slice 8 oz Kroger® Whole White Mushrooms ($2.79). Slice 2 peppers from the Greenhouse Grown Fresh Tri-Color Peppers - Big Deal! ($6.00). Mince 2 cloves from 1 Garlic ($1.50 each). Peel and grate a 2-inch piece of Ginger Root ($4.99/lb). Slice 3 Green Onions from 1 bunch Green Onions ($1.50 each).
- In a small bowl, mix 2 tablespoons water, 1 tablespoon Pompeii® Lemon Juice ($2.50 sale bottle), half the grated ginger, and a pinch of salt. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the sliced stems from the 1 lb Bok Choy ($2.49/lb), the 2 sliced peppers from the Greenhouse Grown Fresh Tri-Color Peppers ($6.00), and the 8 oz Kroger® Whole White Mushrooms ($2.79). Stir-fry for 4 to 5 minutes until the vegetables begin to soften and brown.
- Add the minced 2 cloves Garlic ($1.50 each), the remaining grated Ginger Root ($4.99/lb), and the chopped leaves from the 1 lb Bok Choy ($2.49/lb). Stir-fry 1 minute until fragrant.
- Push the vegetables to the side and add the 1 lb Patagonia Pink Shrimp 16/20 ($7.99/lb sale) with a small drizzle of oil if needed. Cook 1 to 2 minutes per side until just pink and curled.
- Pour in the lemon-ginger mixture and toss everything together for 30 to 60 seconds so the shrimp and vegetables are lightly glazed. Add the sliced 3 Green Onions from 1 bunch Green Onions ($1.50 each).
- Taste and season with more salt and pepper as needed. Serve immediately for 2 generous portions. If you have pantry rice, it’s excellent underneath, but the dish stands on its own.
- For wine, choose Riesling for the best all-around balance with ginger and shrimp, or Pinot Gris for a slightly rounder, easygoing pairing.
Cook time: 30 minutes
Estimated cost: $13-17
Health notes: About 390-500 calories per serving. Lean protein, lots of vegetables, and relatively light overall. Serve as-is for a lower-carb meal or add rice from pantry if desired.
Drink pairing: Go with Riesling or Pinot Gris. Riesling handles the ginger and savory-sweet stir-fry notes beautifully, while Pinot Gris brings soft fruit and enough body for the shrimp and mushrooms.