Shrimp and Bok Choy Stir-Fry

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
  • Nutrition Info
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1/3 cup barbecue sauce

1 tablespoon Asian chili-garlic sauce (such as sambal oelek)

3 tablespoons vegetable oil

1 1/4 pounds peeled and deveined large shrimp

Kosher salt

1 1/2 pounds baby bok choy, trimmed and halved lengthwise

4 cups frozen white rice

Lime wedges, for serving


  1. Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
  2. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
  3. Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.