Shrimp and Baby Bok Choy Stirfry
Serves:  Serves 1
  • 2 green onions, coarsely chopped
  • ½ red bell pepper, sliced
  • 20 snowpeas, ends removed
  • 6 baby bok choys, cut in quarters
  • 12 large raw tiger shrimps, cleaned and shelled (I used size 26-30)
  • 1-2 tsp black and white sesame seeds, for garnish
  • 1 garlic clove, chopped
  • 2 tbsp fresh ginger, grated
  • 2 tbsp white balsamic or wine vinegar (or rice vinegar if you don't want to keep grain free)
  • 1 tsp sesame oil
  • 1 tsp Tamari sauce (I use gluten free)
  • ½ tsp sambal oelek
  • ½ tsp unpasteurized liquid honey
  1. In a small mixing bowl, add all the ingredients for the sauce and stir with a whisk until well incorporated. Set aside.
  2. Coat a skillet with cooking spray and heat over medium-high heat. When pan is hot enough, add shrimp and saute until they start to turn pink but are still slightly translucent. Stir in green onions, bell pepper, snow peas and bok choy.
  3. Continue cooking for a minute or two, until the vegetables start to wilt.
  4. Stir in sauce and cook for an additional minute.
  5. Transfer to serving plate and garnish with sesame seeds
Grain Free, Gluten Free, Paleo Friendly
Recipe by The Healthy Foodie at