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+ servings

Spicy Shrimp and Bok Choy Stir Fry

Shrimp Stir Fry with Bok Choy and Chiles
Serves: 2 people


  • 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


  • 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!