Thai Shrimp and Bok Choy
Quick and flavorful, this shrimp dish makes a good weeknight meal.
Servings 2
Calories 384kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 384kcal | Carbohydrates: 6g | Protein: 49g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 572mg | Sodium: 3932mg | Potassium: 525mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3834IU | Vitamin C: 50mg | Calcium: 433mg | Iron: 6mg