• 4servings
  • 15minutes
  • 128calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B12, H
MineralsFluorine, Chromium, Manganese, Silicon

Ingredients Jump to Instructions ↓

  1. 1 pound(s) jumbo shrimp , peeled and deveined 1 tablespoon(s) soy sauce

  2. 2 tablespoon(s) honey

  3. 1 lime , zest and juice

  4. 2 teaspoon(s) olive oil

  5. 1/4 pound(s) baby bok choy , halved lengthwise

Instructions Jump to Ingredients ↑

  1. Rinse shrimp and pat dry with paper towels. Set aside. In a small saucepan over medium-high heat, bring soy sauce, honey, and lime zest and juice to a boil. Reduce heat to low and simmer until syrupy and reduced by half, 4 to 5 minutes. Set aside.

  2. Heat a large wok or nonstick skillet over high heat until hot, about 2 minutes. Add olive oil and heat for 30 seconds. Add shrimp and stir-fry until opaque, about 1 minute. Add soy-sauce mixture and stir-fry for 1 minute more. Add bok choy and stir-fry until leaves are just wilted, about 1 minute. Serve immediately.


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