This keto asian glazed shrimp with bok choy is a MUST TRY!! It's perfect for weeknight dinners and it so filling. For all you keto eaters who love a good shrimp bok coy recipe, this sauteed bok choy with shrimp is about to be your new favorite. Served over cauliflower fried rice and this is easily dinner of the week! Just scroll down below for the recipe to make your own!
This shrimp bok coy recipe is perfect for entertaining guests - even if they aren't on the keto diet. We love to prepare white rice and cauliflower rice for our friends when we have them over. And boy, they love this keto Asian shrimp with sauteed bok choy. They usually end up begging me for the recipe before the night is over lol!
Just scroll down below for the full recipe to make some sauteed bok choy with shrimp!
Ingredients
- 2 pounds shrimp peeled and deveined
- 1 tablespoon sesame oil
- 1 cup bok choy stems chopped
- 3 cups bok choy leaves chopped
- ¼ cup coconut aminos
- 1 tablespoon coconut aminos
- â…› cup lemon juice
- 3 bay leaves
- 1 tablespoon worcestershire sauce
- 1 tablespoon olive oil
- pepper to taste
Directions
Before you get started, gather up all your ingredients for the keto Asian shrimp to make it that much easier in the kitchen! In a large bowl, combine shrimp and coconut aminos (or low carb soy sauce). Mix in lemon juice, bay leaves, and Worcestershire sauce. Toss to coat shrimp and combine ingredients. Then marinate in the fridge for 30 minutes.
Heat sesame oil in a skillet over medium-high heat and then add in bok choy stems. Stir around to coat them in oil and then cook for 3-5 minutes, until tender. Mix in coconut aminos and then add bok choy leaves and saute until wilted.
While cooking, heat 1 tablespoon of olive oil in a separate skillet and then add shrimp in a single layer. Cook for 2-3 minutes, stirring occasionally. Add the shrimp into bok choy and toss to combine.
Pour the remaining marinade over the shrimp and bok choy, and saute for 1-2 more minutes.
Optionally serve over cauliflower fried rice and enjoy!
What is Bok Choy?
Bok Choy is a Chinese vegetable in the cabbage family. It is often referred to as a lettuce, but has a thicker leaf that holds up well to sauteing. Bok choy is more often compared to kale though it is not bitter. The bulb of bok choy has a very mild flavor and fantastic crunch. Bok choy can be used raw as well.
Can I Meal Prep this Shrimp?
Yes you can absolutely meal prep this Keto Asian Shrimp dish. As a matter of fact, we recommend it. This easy keto recipe stores well in the refrigerator and can actually be frozen also. To store for the week, simply add to your meal prep containers and place in the fridge.
To store this shrimp and bok choy in the freezer we recommend placing it in an air tight zip top BPA free microwave safe plastic bag, squeeze as much air out as possible. Then place it in your meal prep containers. To reheat: open the bag a little bit, leave it in your meal prep container and microwave for 1 minute at a time until thawed. Pour into container and finish reheating.
Pair with our keto lobster cakes!
About Bok Choy
More Amazing Keto Dinner Recipes
Keto Asian Glazed Shrimp with Bok Choy
Keto Asian Glazed Shrimp with Bok Choy a simple, quick weeknight dinner for the whole family!
Ingredients
- 2 pounds shrimp, peeled and deveined
- 1 tablespoon sesame oil
- 1 cup bok choy stems, chopped
- 3 cups bok choy leaves, chopped
- ¼ cup coconut aminos
- 1 tablespoon coconut aminos
- â…› cup lemon juice
- 3 bay leaves
- 1 tablespoon worcestershire sauce
- 1 tablespoon olive oil
- pepper, to taste
- CLICK PIN TO VISIT SITE FOR FULL RECIPE
Instructions
- In a large bowl, combine shrimp and coconut aminos (or low carb soy sauce). Mix in lemon juice, bay leaves, and worcestershire sauce. Toss to coat shrimp and combine ingredients. Then marinate in the fridge for 30 minutes.
- Heat sesame oil in a skillet over medium-high heat and then add in bok choy stems. Stir around to coat them in oil and then cook for 3-5 minutes, until tender. Mix in coconut aminos and then add bok choy leaves and saute until wilted.
- While cooking, heat 1 tablespoon of olive oil in a separate skillet and then add shrimp in a single layer. Cook for 2-3 minutes, stirring occasionally. Add the shrimp into bok choy and toss to combine.
- Pour the remaining marinade over the shrimp and bok choy, and saute for 1-2 more minutes. Serve over cauliflower fried rice.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 240Carbohydrates: 2g
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Owner & Lead Recipe Developer for It's Simple! since 2015, where you will find our best Family Favorites & Keto Low Carb Dishes with Helpful Cooking Tips & Hints in each post. Many Thanks for Stopping By, Enjoy!