Shrimp and Bok Choy Stir-Fry with Ginger and Cilantro



3 servings,(serving size: 1 cup shrimp mixture and 2/3 cup rice)

Recipe from

Oxmoor House

Recipe Time

Prep: 22 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 309
Fat 4.8 g
Satfat 0.7 g
Protein 30.2 g
Carbohydrate 35.3 g
Cholesterol 215 mg
Iron 5.9 mg
Sodium 957 mg
Caloriesfromfat 14 %
Fiber 3.0 g
Calcium 141 mg


1/4 cup low-sodium soy sauce
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons grated peeled fresh ginger
4 garlic cloves, minced
1 1/4 pounds medium shrimp, peeled and deveined
1/4 teaspoon ground red pepper
Cooking spray
2 teaspoons vegetable oil
2 cups sliced bok choy
1 cup sliced onion
1 cup fresh snow peas, trimmed (about
3 ounces)
2 cups hot cooked long-grain rice


Combine first 5 ingredients in a bowl. Set aside.

Sprinkle shrimp with red pepper; coat with cooking spray.

Heat a large nonstick skillet over medium- high heat. Add shrimp, and cook 4 minutes, stirring constantly. Remove shrimp from pan, and keep warm.

Heat oil in pan. Add bok choy, onion, and snow peas. Cook 3 minutes, stirring constantly. Add shrimp and reserved soy sauce mixture; cook 1 1/2 minutes or until bubbly, stirring constantly. Serve over rice.