Simple Garlic Ginger Shrimp Stir Fry with Baby Bok Choy

Another no take out take out recipe. I know it’s always so much fun to go out for lunch or dinner, but there are just those days where you don’t want to go out and would rather snuggle in and watch a good movie, or just spend a quite dinner with your family. This garlic ginger shrimp stir fry is perfect for those nights!! It’s so simple to make and is actually faster than take out. Heck, its even faster than heating up a frozen dinner and, the best part, it has a ton of flavor and spice!!! Well spice if you decided to add Thai peppers like we did. It’s totally optional to add the peppers. The dish is amazing with or without the spice.

Garlic Ginger Shrimp Stir Fry with Baby Bok Choy

Bok Choy

We discovered Baby Bok Choy and are obsessed with this great vegetable. Our local Asian store had these wonderful “almost like candy” tiny little vegetables. Ok, maybe they aren’t “like candy” but they are SO darn good!!!!!! I don’t know about you but in N.E. Ohio we usually can only find the large Bok Choy. Don’t get me wrong, the large Bok Choy are good, but I never want to have them again after having these little guys!!!

This recipe is very similar to a shrimp air fryer dish we make with snow peas. We wanted to re-imagine our original recipe and, I have to say, adding the Bok Choy and Broccolini/Broccoli were great additions.

Prepare for your shrimp stir fry in Advance

Any time we start making dinner we always get everything out before starting. This habit not only takes the stress out of making a dish, it also speeds up the amount of cook time, eliminates cooking stress, and you don’t get close to the end of making the dish only to find out a key ingredient is missing. Yes, I have done that before.

Asian recipes usually have a lot of veggies, seasoning and sauces. The cooking time in many cases is just a few minutes. So, by getting everything chopped and measured in advance, dinner can be on the table in less than 15 minutes.

Serve with your favorite rice

Don’t forget to start the rice before starting the stir fry. We forgot once and had to wait for the rice cooker to finish. Let me tell you, it’s not easy to wait. However, as the cook, you can always sneak a shrimp and some bok choy. I mean you have to taste everything to make sure it has all the right seasoning, right??!!!

This is great with plain white rice, sushi rice, or even cauliflower rice. I prefer the Sushi (sticky) rice, but for saving calories we always turn to cauliflower rice.

How to make a Shrimp Stir Fry??????

This really is a fast recipe once you start make the stir fry. Most of the time is in the prep work.

First, remove the shells and veins from the Shrimp. We like to dab the shrimp with paper towels to remove the excess water.

Shrimp for Stir Fry

Chop the Veggies. This recipe is great with Bok Choy and Snow Peas. The last time we made it we also added Broccolini. Just have fun with it!! If you have a favorite veggie combination, try it out in the dish. We would love to see what you add!!!!

Chop the Garlic and Ginger. We keep frozen chopped ginger in the freezer to save time. Rinse the Thai Peppers and snap off the tops. The Thai peppers are optional! Only use them if you want some spice in the recipe.

Measure the sauce mixture and put in a small bowl or measuring cup. Mix together Chicken Stock, Oyster Sauce, Dry Sherry, and Cornstarch.

Start the stir fry. Heat the olive oil and add the garlic and ginger. Saute for one or two minutes. Just until it starts to get hot and the ginger and garlic are fragrant.

Add the Veggies. Bok Choy, Broccoli, Snow Peas and Thai Peppers. Saute for 2 to 5 minutes until the veggies are bright green.

Add the Shrimp when the veggies are bright green. Stir fry until the shrimp are done. It takes about 3 to 5 minutes to stir fry shrimp, depending on their size. Cook the shrimp until the meat is firm, the inside will be white and the outside is pink. This step is fast!!!

When the shrimp are done. Add the sauce mixture. It’s important to stir the sauce before adding it to the Shrimp and Veggies. The cornstarch settles to the bottom of the sauce. Stirring it prior to adding it to the shrimp and veggies makes sure the sauce will thicken properly. Bring the sauce to a boil and cook until it thickens. This takes about 3 minutes.

Best Step. Serve with rice and ENJOY!!!!

Shrimp Stir Fry with Vegetables

Shrimp Stir Fry Tips:

  1. Measure and chop everything before starting the shrimp stir fry. Getting everything ready before staring the stir fry will make this a very non-stressful dish.
  2. If the shrimp has that fishy/shrimpy smell, check out this blog post on the easy steps to eliminate the smell. It’s really works!!!!
  3. To make this a really easy and fast dinner: Chop the veggies ahead of time, clean the shrimp, and measure the sauce mixture earlier in the day or even the day before. Just store everything in sealed containers in the refrigerator.
  4. Ginger can be a pain to get ready when cooking. We have started to chop the ginger when we get it home from the grocery store and store it in the freezer. All you need to do is: Peel most of the ginger. Then cut it in pieces. Place in a food processor and chop. Then place in a Ziploc bag and store in the freezer. We have found as long as we use a freezer bag the ginger will stay fresh for 6 months.

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Garlic Ginger Shrimp Stir Fry with Bok Choy

This tasty shrimp stir fry with vegetables is faster than take out! Shrimp are perfect with the crunchy snow peas, broccoli, & baby bok choy



Course: Dinner, Lunch, Main Dish
Keyword: Bok Choy, Shrimp

Calories: 220kcal

Author: Belly Laugh Living



  • 1 1/2 Cups Chicken stock
  • 3 Tablespoons Oyster Sauce
  • 3 Tablespoons Dry Sherry
  • 1 Tablespoon Cornstarch
  • 2 teaspoons Sesame Oil

Stir Fry

  • 1/2 Tablespoon Olive Oil
  • 3 Cloves Garlic finely chopped
  • 1 Tablespoon Fresh Ginger finely grated
  • 1/2 teaspoon Sea Salt
  • 8 Ounces Baby Bok Choy
  • 8 Ounces Broccoli (Optional)
  • 6 Ounces Snow Peas
  • 1 Pound Shrimp
  • 8 Thai Peppers (Optional)


Sauce, prep shrimp and veggies

  • For the sauce: Mix together – Chicken Stock, Oyster Sauce, Dry Sherry, Sesame Oil, and Cornstarch.

    1 1/2 Cups Chicken stock, 3 Tablespoons Oyster Sauce, 3 Tablespoons Dry Sherry, 1 Tablespoon Cornstarch, 2 teaspoons Sesame Oil

  • Shell and de-vein the shrimp.

    1 Pound Shrimp

  • Cut baby bok choy into bite size pieces

    8 Ounces Baby Bok Choy

  • Cut the broccoli into bite size pieces

    8 Ounces Broccoli

Stir Fry

  • Place 1/2 Tablespoon Olive Oil in a large pan, swirl and coat the surface of the pan and heat the oil

    1/2 Tablespoon Olive Oil

  • When the oil is hot, add the garlic and ginger. Stir fry for 10 to 15 seconds.

    3 Cloves Garlic, 1 Tablespoon Fresh Ginger

  • Add the salt, bok choy, broccoli, and snow peas to the garlic and ginger. Stir fry over medium heat until they turn a bright green about two to three minutes.

    1/2 teaspoon Sea Salt, 8 Ounces Baby Bok Choy, 6 Ounces Snow Peas, 8 Ounces Broccoli

  • This step is completely OPTIONAL. Only if you want to make the dish spicy!!! Add the Thai Peppers.

    8 Thai Peppers

  • Add the shrimp. Continue to stir fry until the shrimp are done.

    1 Pound Shrimp

  • Stir the sauce to ensure the cornstarch is smoothly mixed in. It is important to do this so the sauce is smooth and will thicken

    1 1/2 Cups Chicken stock, 3 Tablespoons Oyster Sauce, 3 Tablespoons Dry Sherry, 1 Tablespoon Cornstarch, 2 teaspoons Sesame Oil

  • Pour the sauce into the pan with the shrimp, bok choy, broccoli, and snow peas. Stir constantly until the sauce boils and thickens. This will take 2 to 3 minutes for the sauce to thicken.
  • Serve Immediately with rice or cauliflower rice


Calories: 220kcal | Carbohydrates: 17g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 982mg | Potassium: 710mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3412IU | Vitamin C: 117mg | Calcium: 194mg | Iron: 3mg

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