30 minutes
Savor the rich flavors of this Asian-inspired shrimp sauté, where tender shrimp sing with the warmth of ginger, the freshness of scallion, and the crispness of bok choy. This simple yet sophisticated dish brings a touch of elegance to your dinner table, perfect for a quick weeknight meal or a special occasion.
Shrimp, peeled and deveined
0 oz
tablespoons
Scallions, cut into chunks
tablespoons
Ginger, peeled and sliced
tablespoons
Garlic, sliced
cloves
Bok Choy, chopped
cups
Xiao Xing Wine
tablespoons
tablespoons
Lime
each
Cilantro, leaves picked
sprigs
Chili Crisp
tablespoons
1. Sweat Aromatics
Heat the avocado oil in a sauté pan over medium heat. Add the scallions, sliced ginger and garlic, with a pinch of salt. Cook them until they are fragrant but not browned, about 2 minutes.
2. Cook Shrimp
Increase the heat to high and add the shrimp to the pan with a pinch of salt.
3. Cook Vegetables
Add the bok choy to the pan with another pinch of salt and saute everything together. The shrimp and bok choy should just take a few minutes to cook. you'll notice that the shrimp become opaque and brighter red in color, be careful to not overcook as they'll become tough.
4. Deglaze
Pour in the Xiao Xing wine and let it reduce by about 90%, stirring occasionally. This step adds depth and complexity to the sauce while cooking off the alcohol. Once reduced, add in the soy sauce.
5. Finishing Flavors
Squeeze half a lime over the shrimp, drizzle in the chili crisp, tossing to combine. Turn off the heat and fold in the cilantro. These finishing touches add a layer of nuttiness and heat while the fresh cilantro brightens the dish. Give the dish a final taste and adjust seasoning if necessary before plating and serving.
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