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This vibrant Bok Choy Shrimp Stir Fry comes together in minutes for a nourishing, satisfying meal. Tender shrimp and crisp bok choy are coated in a savory-sweet garlic-ginger sauce. It’s a restaurant-quality dish perfect for busy weeknights.

Recipe Overview

Why You’ll Love This Bok Choy Shrimp Stir Fry

Fast & fuss-free: Ready in about 20 minutes.
Delightful texture contrast: Juicy shrimp with crisp-tender bok choy.
Endlessly adaptable: Easy to customize with your favorite additions.
Perfectly balanced sauce: Savory, sweet, and aromatic.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 heads baby bok choy (about 400 g total)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp vegetable oil
3 tbsp soy sauce (or tamari)
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp rice vinegar
1 tsp cornstarch
2 tbsp water
1 tsp sugar (or honey)
2 spring onions, sliced
1 tbsp toasted sesame seeds (for garnish)

Tools: A large wok or 12-inch skillet, a set of measuring spoons, a sharp knife, and a cutting board.

Notes: Using fresh, plump shrimp really makes a difference here—they stay juicy and don’t shrink up too much. And don’t skip the sesame oil at the end; it adds that incredible nutty aroma.

Nutrition (per serving)

Calories:	285 kcal
Protein:	28 g
Fat:	12 g
Carbs:	12 g
Fiber:	3 g

Serves: 3 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. Any extra moisture will cause them to steam instead of sear, and you’ll miss out on that lovely caramelized surface. A quick pat with paper towels makes all the difference.
Separate the bok choy stems from the leaves. The dense stems need a minute or two longer to cook, so adding them first ensures everything finishes at the same time. You’ll get perfect texture in every bite.
Have your sauce mixed and ready to go. Stir-frying happens fast, and you won’t have time to measure ingredients mid-cook. Mix the soy, oyster sauce, vinegar, sugar, cornstarch, and water in a small bowl before you even turn on the heat.
Don’t overcrowd the pan. If your shrimp are too close together, they’ll release liquid and boil instead of sear. If needed, cook them in two batches for the best browning and texture.

How to Make Bok Choy Shrimp Stir Fry

Step 1: Start by prepping all your ingredients. Pat the shrimp dry with paper towels and season lightly with a pinch of salt. Chop the bok choy—separate the leafy green parts from the thicker white stems, then slice the stems into 1-inch pieces. Mince the garlic, grate the ginger, and slice the spring onions. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, cornstarch, and water until the cornstarch is fully dissolved. Having everything ready is the real secret to a smooth stir-fry.

Step 2: Heat your wok or large skillet over high heat until it’s very hot—you should see a faint wisp of smoke. Add the vegetable oil and swirl to coat the surface. Carefully add the shrimp in a single layer, making sure they aren’t touching. Let them sear for about 1 minute without moving them, until the bottoms turn pink and get a slight crust. Flip and cook for another 30–60 seconds, just until opaque. They’ll finish cooking later, so it’s okay if they’re still a tiny bit underdone in the center. Remove the shrimp to a clean plate.

Step 3: In the same hot pan, add the bok choy stems. Stir-fry for about 2 minutes—you’ll hear a good sizzle—until they start to become tender but still have a nice crunch. Now add the garlic and ginger, stirring constantly for just 20–30 seconds until incredibly fragrant. Be careful not to burn them! Toss in the bok choy leaves and stir for another minute until they wilt and turn bright green.

Step 4: Return the shrimp to the pan, along with any accumulated juices. Give your sauce mixture one last stir (the cornstarch may have settled) and pour it over everything. Stir continuously—the sauce will bubble and thicken almost immediately, turning glossy and coating the shrimp and vegetables beautifully. This should only take about 1 minute.

Step 5: Turn off the heat. Drizzle the sesame oil over the stir-fry and toss to combine. The residual heat will warm the oil and release its amazing nutty aroma. Taste and adjust seasoning if needed—sometimes I add an extra splash of soy sauce at this point. Transfer to a serving dish and garnish generously with sliced spring onions and toasted sesame seeds. Serve immediately over steamed rice or noodles.

Storage & Freshness Guide

Fridge: Cool completely, store in an airtight container for up to 2 days.
Freezer: Not recommended—bok choy becomes watery and shrimp toughen upon thawing.
Reviving: Reheat gently in a skillet over medium heat, stirring often.

Serving Suggestions

Complementary Dishes

Steamed jasmine rice — The fluffy, fragrant grains are perfect for soaking up every last drop of that delicious sauce.
Simple cucumber salad — Thinly sliced cucumbers with a quick rice vinegar dressing provide a cool, crisp contrast to the warm stir-fry.
Vegetable spring rolls — Their light, crispy texture makes a wonderful starter that doesn’t overpower the main dish.

Drinks

Cold jasmine green tea — Its floral, slightly sweet notes cleanse the palate and complement the dish’s savory elements beautifully.
A crisp lager or pilsner — The carbonation and mild bitterness cut through the richness and refresh your taste buds between bites.
Ginger lemon sparkling water — A refreshing non-alcoholic option that echoes the ginger in the stir-fry and adds a zesty lift.

Something Sweet

Mango sticky rice — The creamy coconut and sweet mango offer a lovely tropical finish that feels light yet satisfying.
Lychee sorbet — Its delicate, floral sweetness is a refreshing and elegant way to end the meal on a clean note.
Fortune cookies and orange wedges — A classic, simple combo—the citrus brightens everything up, and who doesn’t love a good fortune?

Top Mistakes to Avoid

Mistake: Using frozen shrimp without thawing properly. If they’re still icy, they’ll release way too much water and make your stir-fry soupy. Always thaw overnight in the fridge or under cold running water, then pat them thoroughly dry.
Mistake: Adding the garlic and ginger too early. They burn in seconds over high heat, becoming bitter. Add them just before the sauce, so they perfume the oil without scorching.
Mistake: Skipping the cornstarch in the sauce. Without it, your sauce will be thin and runny, sliding right off the ingredients instead of clinging to them. That glossy, restaurant-style coating comes from the cornstarch slurry.

Bok Choy Shrimp Stir Fry

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Asian, chinese

Servings 3

Total Time 20 minutes

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Make an easy Bok Choy Shrimp Stir Fry in just 20 minutes! A healthy, flavorful meal with tender shrimp and crisp vegetables. Get the simple recipe here!

Ingredients

For the Ingredients

450 g large raw shrimp (peeled and deveined)
2 heads baby bok choy (about 400 g total)
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
2 tbsp vegetable oil
3 tbsp soy sauce (or tamari)
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp rice vinegar
1 tsp cornstarch
2 tbsp water
1 tsp sugar (or honey)
2 spring onions (sliced)
1 tbsp toasted sesame seeds (for garnish)

Instructions

01
Start by prepping all your ingredients. Pat the shrimp dry with paper towels and season lightly with a pinch of salt. Chop the bok choy—separate the leafy green parts from the thicker white stems, then slice the stems into 1-inch pieces. Minate the garlic, grate the ginger, and slice the spring onions. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sugar, cornstarch, and water until the cornstarch is fully dissolved. Having everything ready is the real secret to a smooth stir-fry.
02
Heat your wok or large skillet over high heat until it’s very hot—you should see a faint wisp of smoke. Add the vegetable oil and swirl to coat the surface. Carefully add the shrimp in a single layer, making sure they aren’t touching. Let them sear for about 1 minute without moving them, until the bottoms turn pink and get a slight crust. Flip and cook for another 30–60 seconds, just until opaque. They’ll finish cooking later, so it’s okay if they’re still a tiny bit underdone in the center. Remove the shrimp to a clean plate.
03
In the same hot pan, add the bok choy stems. Stir-fry for about 2 minutes—you’ll hear a good sizzle—until they start to become tender but still have a nice crunch. Now add the garlic and ginger, stirring constantly for just 20–30 seconds until incredibly fragrant. Be careful not to burn them! Toss in the bok choy leaves and stir for another minute until they wilt and turn bright green.
04
Return the shrimp to the pan, along with any accumulated juices. Give your sauce mixture one last stir (the cornstarch may have settled) and pour it over everything. Stir continuously—the sauce will bubble and thicken almost immediately, turning glossy and coating the shrimp and vegetables beautifully. This should only take about 1 minute.
05
Turn off the heat. Drizzle the sesame oil over the stir-fry and toss to combine. The residual heat will warm the oil and release its amazing nutty aroma. Taste and adjust seasoning if needed—sometimes I add an extra splash of soy sauce at this point. Transfer to a serving dish and garnish generously with sliced spring onions and toasted sesame seeds. Serve immediately over steamed rice or noodles.