Spicy Garlic Butter Shrimp & Baby Bok Choy

The Ultimate Fast & Flavorful Feast

Ready for a restaurant-quality dish that comes together in less time than it takes for delivery? This Spicy Garlic Butter Shrimp & Baby Bok Choy is your answer. It’s the perfect marriage of plump, juicy shrimp sautéed in a decadent, aromatic butter sauce with a kick of heat, served alongside tender-crisp baby bok choy that soaks up all the incredible flavors. It’s elegant enough for date night, simple enough for a hectic Tuesday, and guaranteed to become a regular in your rotation.

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Ingredients

For the Shrimp & Bok Choy

• 1.5 lbs (680g) large shrimp, peeled and deveined (tails on or off)

• 4 heads baby bok choy, halved lengthwise

• 2 tablespoons olive oil, divided

• Salt and freshly ground black pepper

For the Spicy Garlic Butter Sauce

• 6 tablespoons unsalted butter, divided

• 8-10 large garlic cloves, minced (about 2 tablespoons)

• 1-2 teaspoons red pepper flakes (adjust to taste)

• 1/4 cup dry white wine (like Sauvignon Blanc) or low-sodium chicken broth

• 2 tablespoons fresh lemon juice (about 1/2 lemon)

• 1 tablespoon low-sodium soy sauce

• 2 tablespoons chopped fresh parsley or cilantro

• 1 green onion, thinly sliced (for garnish)

• Lemon wedges, for serving

Instructions

1. Prep & Season (5 minutes)

Pat the shrimp thoroughly dry with paper towels. This is crucial for a good sear! Season generously with salt and pepper. Rinse the halved bok choy and pat dry.

2. Sear the Bok Choy (4 minutes)

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Once hot, add the bok choy, cut-side down. Sear without moving for 2-3 minutes, until you get a nice golden-brown char. Flip and cook for another 1-2 minutes until the stems are tender-crisp. Remove to a plate and set aside.

3. Cook the Shrimp (3 minutes)

In the same skillet, add the remaining 1 tablespoon of olive oil. Add the shrimp in a single layer (cook in batches if needed to avoid overcrowding). Cook for 1-2 minutes per side, just until they turn pink and opaque. They cook fast! Remove the shrimp to the same plate as the bok choy.

4. Create the Magic Sauce (5 minutes)

Reduce heat to medium. Melt 4 tablespoons of butter in the skillet. Add the minced garlic and red pepper flakes. Cook, stirring constantly, for 45-60 seconds until fragrant—be careful not to burn it.
Pour in the white wine (or broth) and lemon juice, scraping up any delicious browned bits from the bottom of the pan with your spatula. Let it simmer for 1-2 minutes to reduce slightly. Stir in the soy sauce and remaining 2 tablespoons of butter until melted and the sauce is glossy.

5. Bring It All Together (2 minutes)

Return the cooked shrimp and any accumulated juices to the skillet. Toss to coat evenly in the sauce and heat through for about 1 minute. Turn off the heat.
Stir in the fresh parsley. Taste and adjust seasoning with a pinch of salt if needed.

6. Serve Immediately

Plate the seared baby bok choy and spoon the spicy garlic butter shrimp and sauce generously over the top. Garnish with sliced green onions and serve immediately with lemon wedges on the side.

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Chef’s Notes & Variations

• Protein Swap: Try this sauce with scallops or boneless, skinless chicken thighs (cook chicken through completely).

• Spice Control: Start with 1 tsp of red pepper flakes for a mild warmth. For “extra spicy,” add 2 tsp or include a minced fresh chili (like a Thai bird’s eye chili) with the garlic.

• Make it a Meal: Serve over a bed of steamed jasmine rice, cauliflower rice, or noodles to soak up every last drop of the incredible sauce.

• Wine-Free: Use an equal amount of chicken or vegetable broth. The flavor will be slightly different but still delicious.

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Nutritional Information (Per Serving, based on 4 servings)

Approximate values. Actual nutrition may vary based on specific ingredients and portion sizes.