Here’s a fresh, simple #5ingredientwhole30 recipe: Spicy Shrimp and Bok Choy Stir Fry. This quick stir-fry is light yet satisfying, perfect for busy weeknights or when you want a healthy, flavorful dinner with minimal prep. It balances tender shrimp, crisp bok choy, bright garlic, and a touch of chile for heat. Ready in about 20 minutes, this dish is versatile, Whole30-friendly, and easy to scale.
If you enjoy this five-ingredient shrimp stir fry, explore more five-ingredient Whole30 recipe ideas for quick, healthy meals that require minimal shopping and maximum flavor.
Spicy Shrimp and Bok Choy Stir Fry
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Ingredients
- 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, thinly sliced (or use a jalapeño if preferred)
- 2 heads baby bok choy, trimmed and cut into 1-inch pieces (rinsed well)
- 3 cloves garlic, thinly sliced
- 2 tbsp coconut aminos
Instructions
- Heat the avocado oil and toasted sesame oil in a large skillet or wok over medium-high heat. When the oil is hot, add the shrimp in a single layer, working in batches if needed to avoid overcrowding. Sear the shrimp until cooked through and golden on each side, about 2–3 minutes per side. Transfer cooked shrimp to a clean plate and repeat with remaining shrimp.
- Add the sliced Fresno chile, bok choy, and garlic to the hot skillet. Stir-fry, tossing frequently, until the bok choy stems begin to soften and the leaves wilt, about 3–4 minutes. Keep the heat high enough for quick cooking but reduce slightly if anything starts to burn.
- Pour in the coconut aminos and stir to coat the vegetables. Cook for an additional 1–2 minutes, until the bok choy stems are tender-crisp and the sauce is slightly glossy.
- Return the cooked shrimp to the pan, toss briefly to combine and heat through. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve immediately, straight from the pan. This stir-fry pairs well with cauliflower rice, steamed white rice, or a simple salad for a lighter meal.
Nutrition information is an estimate and should be used as a guideline only. This recipe is high in protein, low in carbs, and fits Whole30 guidelines when using compliant ingredients.
Tips, Variations, and Serving Suggestions
Alex Snodgrass
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Tips: Pat the shrimp dry before cooking so they sear rather than steam. If you prefer milder heat, remove the seeds from the chile or halve the amount used. For extra aromatics, add a splash of lime juice at the end.
Variations: Swap shrimp for thinly sliced chicken breast or firm tofu for a vegetarian option (use avocado oil and a splash of coconut aminos for flavor). Add sliced bell pepper, snap peas, or sliced mushrooms for extra vegetables.
Serving Ideas: Serve over cauliflower rice to keep the meal low-carb and Whole30-friendly, or pair with steamed jasmine rice for a more substantial plate. Garnish with chopped green onions or a sprinkle of toasted sesame seeds if desired.
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