5-Ingredient Bok Choy Shrimp Stir Fry {easy weeknight dinner}

For a simple weeknight meal toss together bok choy, shrimp, carrots, mushrooms, and green onions. Now that’s what I call a well balanced, one-dish stir fry dinner.

Because who doesn’t love an easy, peasy, 5 ingredient dinner you can whip up in less than 20 minutes? In all honesty this recipe is the result of ‘what was left in the fridge’ after a two day food prep, photo-taking binge with my blogger partner in crime Stacie {from simply nourished}.

Stacie, Jess and I are in the midst of creating a super refreshing and yummy ebook {coming to you in March} so we had lots of fresh veggies on hand for our recipe testing. At the very end of day two, before we called the photoshoot a wrap Stacie asked if there was anything else I wanted to shoot with my new camera. I was pretty low on energy at this point, but since I didn’t have a recipe for this week I decided to scrounge up what was left in the fridge. The result, this super simple, yet flavorful bok choy shrimp stir fry with lemon ginger sauce. 

Now this is what i call a well balanced, one dish, week night stir fry dinner. Can I get an Amen for easy, healthy meals!

Let’s start with the short-list of ingredients — bok choy, shrimp, mushrooms, carrots, and green onions. Stacie had some frozen shrimp on hand so I let those thaw while I chopped up the veggies. As you can I had large bok choy leaves but this would work with baby bok choy too. Wondering what the heck bok choy is? It’s Chinese greens, also known as Chinese white cabbage, and an excellent source of vitamins A and C, folate, calcium, and fiber. 

If you haven’t tried bok choy, added it to your grocery list. It’s great for stir fry but I also enjoy sautéing it on it’s own with a little lemon pepper or adding it to my green smoothies.

But bok choy can be a little bland. So add some flavor by sautéing the shrimp and veggies in this fresh lemon, ginger and garlic sauce. Of course you can always sub ginger powder if you don’t have fresh ginger on hand.

20 minutes, 5 main ingredients, and one pan; really that’s all there is to it. this simple stir fry shows off the natural flavor of the shrimp and vegetables.

This recipe makes a complete meal for two, but you can also serve with a side of brown rice or quinoa.

ps – I’m super excited to say that I took these beautiful pictures all on my own with my new camera. yay! I still have a lot of learning to do, but being an entrepreneur sure had taught me a lot. in fact if you want to learn more about my entrepreneurial journey check out my recent interview with optimistic millennial.

5 ingredient bok choy shrimp stir fry

author: lindsey, nourish move love
prep time: 10 minutes
cook time: 10 minutes {all in one pan}
servings: 2 servings

stir fry ingredients: 

• 12 large shrimp {approx. 8 oz}, thawed and peeled
• 5 large bok choy leaves {or 3-4 baby bok choy heads}, chopped
• 2-3 carrots, thinly sliced
• 4-5 large mushrooms, chopped
• 2-3 green onions, chopped

lemon ginger sauce ingredients:

• 2, 1-2″ chunks ginger {or 1 tsp ginger powder}
• 1 fresh lemon
• 2 tbsp extra virgin olive oil
• 2 cloves garlic, chopped
• black pepper and sea salt to taste

directions:

1. if shrimp are frozen, thaw and peel.
2. heat olive oil in a large wok or sauté pan over medium heat
3. when the pan is hot, add the shrimp and sauté over medium/high heat for 2-3 minutes, until the shrimp start to turn pink.
4. add the veggies and sauce ingredients — ginger, lemon, garlic, salt and pepper. Sauté all ingredients for an additional 7-8 minutes.
5. Once the shrimp are fully cooked and the vegetables are tender and crisp, remove from heat and serve immediately.

*This recipe makes a complete meal for two, but you can also serve with a side of brown rice or quinoa.
**gluten-free, dairy-free.

pin this recipe