There’s nothing shrimpy about this shrimp stir-fry. It’s packed with flavor and fresh veggies. It’s a quick and healthy meal that will please your family, friends, and most importantly, yourself. I find myself making this dish whenever I go a little crazy at the produce market. That’s right, vegetables can bring on a frenzy. Shrimp is the perfect protein to compliment this veggie party. It may take some time with all the chopping, dicing, and mincing, but it’s worth it. Trust me. I write bite-size blog posts and have personally eaten and approved this meal.

Shrimp Stir-Fry

Prep time 10-15 minutes, Cook time 15-17 minutes

Ingredients

• 1 pound raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 green onions, diced
• 1 red pepper, sliced
• 2 carrots, peeled, and chopped diagonally
• 5 oz. crimini mushrooms, sliced
• 1 baby bok choy, chopped (separate stems from leaves, reserve leaves for last addition to stir-fry)
• 1 teaspoon sesame seeds (1/2 teaspoon added during cooking, the other 1/2 teaspoon added before serving)
• 1 teaspoon Chinese 5-spice blend
• 1 teaspoon Kosher salt
• 2 cloves garlic, minced
• 1 heaping teaspoon fresh ginger, minced (I’ll be honest; I was out of fresh ginger so I substituted 1/2 teaspoon ground ginger.)
• 2 teaspoons soy sauce

Directions

First step: Prep your vegetables.

           

Next, heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add your carrots, red pepper, and bok choy stems and cook for 4-5 minutes, stirring occasionally. Mix in the green onions, garlic, and ginger, cooking for 2-3 minutes. Then, stir in mushrooms and let sweat for 1 minute. Sprinkle in 1/2 teaspoon of sesame seeds, the Chinese 5-spice blend, and Kosher salt. Stir to combine and cook for approximately 1 minute. Now add your shrimp, stirring occasionally and cook for 3-4 minutes (Shrimp cook quick. Don’t overcook!). Drizzle in soy sauce and add the bok choy leaves. Stir to combine, remove from heat, and sprinkle with the remaining sesame seeds.

I like to serve this stir-fry over a bed of rice, but feel free to eat as is or over a bed of fresh spinach dressed in a little olive oil and salt and pepper for flavor.