Stir fry dinners are one of the fastest meals you can pull together during a busy weeknight. I was inspired by the bok choy that has been coming each week in my Imperfect Produce delivery to create this Whole30 dinner in less than 30 minutes.
It’s both veggie forward and packed with protein from the shrimp. Be sure to add this to your next meal plan, whether it’s a weekend lunch or a weeknight dinner. The leftovers hold up well, too.
Stir-Fried Bok Choy and Shrimp
1 pound peeled, tail-on shrimp
3 heads baby bok choy
1 cup diced celery
1 cup diced onion
1/4 cup coconut aminos, plus more for serving
2 tablespoons sesame oil
1-inch nob fresh ginger, peeled and minced
3 cloves garlic, peeled and minced
3 tablespoons olive oil
1/3 cup cashews
Lime and diced green onion for garnish
Add 2 tablespoons olive oil to a large skillet over medium-high heat. Place shrimp in a single layer in pan, cooking for 3 minutes. Flip and cook for another 3 minutes. Set shrimp aside while preparing the rest of the dish.
Return skillet to stovetop on medium-high heat. Add 1 tablespoon olive oil into the pan and add in onion and celery, cooking for 5-7 minutes, until soft. Toss in fresh ginger and minced garlic, stirring for 1 minute
Cut bottom of bok choy, and separate into individual leaves. Add bok choy to the skillet and cook, stirring occasionally for about 10 minutes. Add sesame oil and coconut aminos to the skillet. Return shrimp to the skillet and stir until well combined.
Serve with cashews, lime wedges and diced green onion, as well as a side of extra coconut aminos.
