Shrimp Stir Fry with Bok Choy and Chiles

It’s time for another #5ingredientwhole30 recipe and this Shrimp Stir Fry with Bok Choy and Chiles is a deliciously easy stir-fry for you. Simple, light, yet still satisfying for a weeknight, this stir fry will make your life a whole lot easier!

If you like this Shrimp Stir Fry with Bok Choy and Chiles 5-ingredient meal, try my other 5-Ingredient Whole30 Recipes!

Spicy Shrimp and Bok Choy Stir Fry

Serves: 2 people

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5 from 2 votes

Ingredients

• 1.5 lbs peeled and deveined jumbo shrimp
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 3 tbsp avocado oil
• 1 tsp toasted sesame oil
• 1 fresno chile, sliced thin (you can use a jalapeno if you can't find)
• 2 heads baby bok choy, cut into 1 inch pieces and rinsed well
• 3 cloves garlic, thinly sliced
• 2 tbsp coconut aminos

Instructions

• Heat avocado and toasted sesame oil in a large skillet or wok over medium-high heat. When hot, add the shrimp in batches so as to not overcrowd the pan and sear until cook through and golden on each side, 2-3 minutes per side. Transfer cooked shrimp to a clean plate and continue until all of the shrimp is cooked.
• Add the fresno chile, bok choy, and garlic to the wok and cook, stirring, until the bok choy stems are starting to get tender, about 4 minutes.
• Pour in the coconut aminos and continue cooking for 2 more minutes, or when the bok choy stems are tender enough to eat.
• Serve and enjoy!