Grilled Chipotle–Lime Shrimp with Charred Bok Choy + Crispy Skillet Russets
A cozy, winter-friendly dinner that still feels bright: juicy chipotle-lime grilled shrimp with lightly charred bok choy, served over crispy-edged skillet potatoes. Fast, smoky, and zippy—perfect for a weeknight reset.
Back to full listIngredients
- Kroger® Wild Caught Large Raw Gulf Shrimp P&D Tail Off (12 oz) 12 oz $7.00 (sale)
- Organic Baby Bok Choy 1 lb $3.99
- Organic Russet Potatoes 1 lb (about 2 medium) $2.29
- Organic Ginger Root 1-inch piece $5.99/lb
- Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves $6.99/lb or $2.79/3 ct
- Simple Truth Organic® Thai Basil Container (optional but great) a few leaves $2.79
- Pantry: lime 1
- Pantry: chipotle powder or smoked paprika + pinch cayenne 1–2 tsp
- Pantry: honey or brown sugar 1 tsp
- Pantry: soy sauce 1 tbsp
- Pantry: neutral oil + olive oil as needed
- Pantry: salt + black pepper to taste
Instructions
- Prep: Pat shrimp very dry. Halve bok choy lengthwise (keep cores intact). Cut potatoes into 3/4-inch cubes. Grate ginger; mince garlic. Chop Thai basil if using.
- Marinate shrimp: In a bowl, mix 1 tbsp oil, zest/juice of 1/2 lime, 1 tbsp soy sauce, 1 tsp honey, 1–2 tsp chipotle (or smoked paprika + pinch cayenne), half the garlic, and a little ginger. Toss shrimp; let sit while potatoes cook (10–15 min).
- Crispy skillet potatoes (stove): Heat a large skillet over medium-high with 1–2 tbsp oil. Add potatoes, salt, and pepper. Cook, stirring occasionally, until browned and tender, 15–20 min. If they brown too fast, lower heat and splash in 2 tbsp water, cover 2 min, then uncover to re-crisp. Remove to a plate and keep warm.
- Char bok choy (grill): Preheat grill to medium-high. Brush bok choy with a little oil; season with salt and pepper. Grill cut-side down 2–3 min to char, flip and grill 1–2 min more until just tender. Move to a platter; squeeze a little lime over top.
- Grill shrimp: Thread shrimp on skewers (or use a grill basket). Grill 1–2 min per side until pink and just cooked (don’t overdo).
- Quick finishing drizzle: In a small bowl, mix remaining ginger/garlic with 1 tbsp olive oil and the juice of remaining 1/2 lime. Add chopped Thai basil if using.
- Serve: Divide potatoes between plates, top with bok choy and shrimp. Spoon the lime-ginger drizzle over everything.
Health notes: ~650–800 calories per serving (depends on oil amount). Healthiness: Medium-high—lean protein, lots of veg; keep it lighter by reducing oil and using extra lime instead of extra sauce.
Drink pairing: Beer: a citrusy American pale ale. Wine: Sauvignon Blanc (look for a local/state Sauvignon Blanc if available).