Garlic Shrimp Stir-Fry with Shiitake Mushrooms and Bok Choy

Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy

If you want a quick, low-calorie weeknight meal that’s naturally gluten-free, this is it. Because this stir-fry contains no soy sauce, it’s easy to fit into Whole30 or Paleo plans with a few simple ingredient swaps.

Details

Total time: 20 mins • Yield: 4 servings • Serving size: about 1/2 cup

Ingredients

• 4 baby bok choy
• 4 cloves garlic, minced
• 1 pound shiitake mushrooms, stems removed and caps thinly sliced
• 1-inch knob fresh ginger, peeled and minced
• 1/2 cup chicken or vegetable stock
• 1 teaspoon cornstarch (or arrowroot for Whole30/paleo)
• 1 tablespoon mirin (or rice vinegar for Whole30/paleo)
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper (adjust to taste)
• 1½ pounds shrimp, peeled and deveined
• 1 teaspoon kosher salt and freshly ground black pepper, divided
• Neutral cooking oil for the pan (olive oil spray or a light oil)

Instructions

1. Trim and slice the baby bok choy crosswise into 1/2-inch pieces. Keep the thicker stalks and the leafy greens separated; they will be added at different stages so everything cooks evenly.
2. Mince the garlic, peel and mince the ginger, and prepare the shiitake caps by slicing them thinly.
3. In a small bowl, whisk together the chicken or vegetable stock, cornstarch (or arrowroot) and mirin (or rice vinegar). This will be your sauce base.
4. Heat the sesame oil in a large nonstick or well-seasoned pan over medium-high heat until it shimmers. Add the bok choy stalks and the sliced shiitakes in a single layer. Season with 1/2 teaspoon salt and a few cracks of pepper. Cook undisturbed for 2–3 minutes until the bottoms start to brown, then stir and cook another 2–3 minutes until the vegetables begin to soften.
5. Add the crushed red pepper, garlic, ginger and bok choy leaves. Stir and cook just until fragrant, about 1 minute.
6. Season the shrimp on both sides with the remaining 1/2 teaspoon salt and pepper. Add the shrimp to the pan and cook until they are opaque and just pink, about 1–2 minutes per side depending on size.
7. Push the ingredients to the edges of the pan. Pour the stock mixture into the center and let it come to a simmer, stirring occasionally, until it thickens slightly, about 2 minutes. Toss everything together so the sauce coats the shrimp and vegetables evenly. Remove from heat and taste, adjusting salt and pepper as needed.
8. Serve immediately. Optionally, serve over steamed rice or cauliflower rice (rice not included in the nutrition information).

Notes

For Whole30 or paleo: replace cornstarch with arrowroot powder and use rice vinegar instead of mirin. This keeps the stir-fry compliant while retaining a bright, balanced sauce.

Recipe adapted from the cookbook “Plated: Weeknight Dinners, Weekend Feasts and Everything in Between.”

Nutrition (per serving)

Calories: 284 kcal • Protein: 38.7 g • Carbohydrates: 24.5 g • Fat: 4.5 g • Fiber: 2.5 g • Sugar: 6.3 g • Cholesterol: 258 mg • Sodium: 655 mg