Shrimp and Bok Choy Stir-Fry with Ginger and Cilantro

Yield: 3 servings,(serving size: 1 cup shrimp mixture and 2/3 cup rice)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 309
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Protein: 30.2g
  • Carbohydrate: 35.3g
  • Cholesterol: 215mg
  • Iron: 5.9mg
  • Sodium: 957mg
  • Calories from fat: 14%
  • Fiber: 3.0g
  • Calcium: 141mg


  • 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


  1. Combine first 5 ingredients in a bowl. Set aside.
  2. Sprinkle shrimp with red pepper; coat with cooking spray.
  3. Heat a large nonstick skillet over medium- high heat. Add shrimp, and cook 4 minutes, stirring constantly. Remove shrimp from pan, and keep warm.
  4. 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.
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