Garlic-Ginger Shrimp Stir-Fry with Snap Peas & Bok Choy (Serves 2)
A quick, bright skillet dinner: shrimp seared with garlic and ginger, then tossed with snap peas and baby bok choy in a glossy soy-vinegar sauce. Very seafood-forward and not pasta-based.
Back to full listIngredients
- Shrimp Raw White P&D Large 31/40 Count (Previously Frozen) 3/4 lb, thawed, peeled & deveined $7.99 (sale) per 1 lb
- Organic Baby Bok Choy 10–12 oz, sliced (separate stems and leaves) $3.99 (reg) per 1 lb
- Simple Truth Organic® Snap Peas 8 oz, strings removed $5.49 (reg) per 8 oz
- Organic Ginger Root 1 Tbsp, grated $5.99 (reg) per 1 lb
- Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 (reg) per 3 ct
- Neutral oil (canola/avocado) 1 1/2 Tbsp
- Soy sauce (prefer low-sodium) 2 Tbsp
- Rice vinegar 1 Tbsp
- Honey or brown sugar 1 tsp
- Cornstarch 1 tsp
- Water 1/4 cup
- Red pepper flakes (optional) pinch
- Cooked rice (for serving) 2 cups cooked
- Sesame oil (optional) 1/2 tsp
Instructions
- Make sauce: whisk soy sauce, rice vinegar, honey, cornstarch, and water (plus optional red pepper flakes). Set aside.
- Heat a large skillet or wok over medium-high. Add oil.
- Add shrimp in a single layer; sear 60–90 seconds per side until just opaque. Transfer to a plate (don’t overcook).
- In the same pan, add ginger and garlic; stir 20–30 seconds.
- Add bok choy stems and snap peas; stir-fry 2 minutes. Add bok choy leaves; cook 1 minute to wilt.
- Pour in sauce; simmer 30–60 seconds until glossy and slightly thickened.
- Return shrimp to the pan; toss 30 seconds to warm through. Finish with a few drops of sesame oil if using.
- Serve over rice.
Health notes: High protein, lots of vegetables. Keep sodium lower by using low-sodium soy sauce and adding a splash of water or citrus.
Drink pairing: Washington Grüner Veltliner or a crisp pilsner.