This keto Asian glazed shrimp with bok choy is a must-try. It’s ideal for busy weeknights and is very satisfying. If you follow a low-carb or keto lifestyle and enjoy shrimp with greens, this sautéed bok choy with shrimp will likely become one of your favorites. Serve it over cauliflower fried rice for an easy, complete dinner. The recipe is below so you can make it at home.
This shrimp and bok choy dish works well for guests, even those not following keto. When hosting, we often offer both white rice and cauliflower rice so everyone can choose. Regardless of the base, the glazed shrimp and tender bok choy are always a hit—guests often ask for the recipe before the evening is over.
Scroll down for the full recipe to make sautéed 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
- 1/4 cup coconut aminos
- 1 tablespoon additional coconut aminos
- 1/8 cup lemon juice
- 3 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- Pepper, to taste
Directions
Start by gathering all ingredients to make the cooking process smooth. In a large bowl, combine the shrimp with the coconut aminos (or a low-carb soy sauce). Add lemon juice, bay leaves, and Worcestershire sauce. Toss to coat and refrigerate to marinate for about 30 minutes.
Heat the sesame oil in a skillet over medium-high heat. Add the bok choy stems and stir so they’re coated in oil. Cook for 3–5 minutes, until the stems begin to soften. Add a portion of the coconut aminos, then stir in the bok choy leaves and sauté until they wilt.
In a separate skillet, heat the olive oil over medium-high heat. Add the marinated shrimp in a single layer and cook for 2–3 minutes, stirring occasionally, until pink and opaque. Combine the cooked shrimp with the bok choy and toss to mix.
Pour the remaining marinade over the shrimp and bok choy and sauté for another 1–2 minutes so the flavors meld. Taste and adjust pepper as needed.
Serve the glazed shrimp and bok choy over cauliflower fried rice for a keto-friendly bowl, or offer steamed white rice for non-keto guests.
What is Bok Choy?
Bok choy is a Chinese green in the cabbage family. Its leaves are thicker than typical lettuce, so they hold up well when sautéed. The stems are crisp with a mild flavor and a pleasant crunch. Bok choy can be enjoyed cooked or raw and pairs nicely with seafood, poultry, and stir-fries.
Can I Meal Prep this Shrimp?
Yes. This keto shrimp and bok choy stores well in the refrigerator and freezes successfully. For weekly meal prep, portion into airtight containers and refrigerate. To freeze, place the cooled dish in BPA-free airtight bags or containers, remove as much air as possible, and freeze.
To reheat from frozen, allow the package to thaw slightly, then microwave in short intervals (about 1 minute at a time) until warmed through. Stir and finish reheating before serving.
About Bok Choy: a nutritious, versatile vegetable that adds crunch and mild flavor to many dishes.
More Amazing Keto Dinner Recipes
- Keto Beef Teriyaki
- Keto Philly Cheesesteak Pockets
- Keto Chicken Enchilada Soup
- Keto Chicken Tenders
Keto Asian Glazed Shrimp with Bok Choy
4 people
10 minutes
10 minutes
20 minutes
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
- 1/4 cup coconut aminos
- 1 tablespoon coconut aminos
- 1/8 cup lemon juice
- 3 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- Pepper, to taste
Instructions
- In a large bowl, combine shrimp with coconut aminos (or low-carb soy sauce). Add lemon juice, bay leaves, and Worcestershire sauce. Toss to coat and marinate in the refrigerator for 30 minutes.
- Heat sesame oil in a skillet over medium-high heat. Add bok choy stems and cook 3–5 minutes until tender. Stir in coconut aminos, then add bok choy leaves and sauté until wilted.
- In a separate skillet, heat olive oil and cook shrimp in a single layer for 2–3 minutes, stirring occasionally. Add cooked shrimp to the bok choy and toss to combine.
- Pour the remaining marinade over the shrimp and bok choy and sauté 1–2 more minutes. Serve over cauliflower fried rice or your preferred base.
Nutrition Information:
Yield: 4
Amount Per Serving:
Calories: 240
Carbohydrates: 2g