Thai Shrimp and Bok Choy

4.50 from 8 votes

Quick and flavorful, this shrimp dish makes a good weeknight meal.

Course Main Course

Cuisine Thai

Keyword dairy-free, dinner, easy, egg-free, fast, main, nightshade-free, nut-free, seafood, shrimp, Thai

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 384kcal

Author Jenny Ross

2 tablespoons avocado oil or coconut oil
1 inch piece of ginger grated
1 stalk of lemongrass cut the lemongrass into thirds and smashed with the side of a knife to release more flavor
hot red pepper chopped, optional - leave out if nightshade free (keep the seeds and membrane for more heat)
2 green onions finely chopped
1 pound shrimp largest available
2 tablespoons lime juice
3 tablespoons fish sauce
2 teaspoons monk fruit or liquid stevia to taste or add a couple tablespoons coconut aminos
2 cups bok choy roughly chopped
1/2 cup cilantro
1/2 cup basil

Heat the oil in a large pan over high heat and when hot add the ginger, lemongrass, pepper, and onions. Cook for 3 minutes or until the ginger browns slightly.
Add the shrimp and as soon as they turn opaque, add the lime juice, fish sauce, sweetener, and bok choy. Cook, stirring frequently until the bok choy is softened.
Garnish with fresh cilantro and basil.