As the latest cooking craze sweeps through my kitchen, I found myself in a delightful bind, trying to balance flavors and textures for dinner. The moment I sautéed garlic in butter, the nostalgic scent filled the air, instantly lifting my spirits. This Spicy Garlic Butter Shrimp and Baby Bok Choy quickly became a favorite for its incredible ease — ready in just 25 minutes — but it’s the zesty kick from sambal oelek that truly makes it shine.
Imagine the succulent shrimp, perfectly cooked and glistening, mingling with the vibrant greens of bok choy, all while the garlic and butter create an orchestra of flavor with each bite. Whether you’re a seasoned chef or just starting out, this dish is an escape from the mundane cycle of takeout and fast food, inviting you to reclaim your kitchen with vibrant, homemade satisfaction. Join me on this culinary adventure that transforms everyday ingredients into a stunning meal fit for any occasion!
Why choose Spicy Garlic Butter Shrimp and Baby Bok Choy?
Quick and Easy: In just 25 minutes, you can serve a restaurant-quality dish that impresses anyone at your table.
Flavor Explosion: The delightful blend of buttery garlic and the fiery kick from sambal oelek makes every bite a culinary joy.
Healthy Ingredients: Packed with nutritious bok choy and lean shrimp, this dish is not only tasty but also wholesome.
Versatile Base: Serve it over rice or noodles for added substance, making it perfect for any meal!
Crowd-Pleasing Treat: Whether hosting friends or enjoying a cozy family dinner, this recipe is sure to delight all palates.
Leaving Takeout Behind: Say goodbye to the fast food routine—this dish brings delicious home-cooked flavors back to your kitchen!
Spicy Garlic Butter Shrimp & Baby Bok Choy Ingredients
For the Shrimp
• Frozen shrimp – Use 32-40 pieces for the perfect protein base that thaws quickly.
• Garlic – 2 large cloves finely diced for an aromatic boost that perfectly complements the shrimp.
For the Bok Choy
• Baby bok choy – 6-8 heads, packed with nutrients, adding a vibrant crunch to your dish.
For the Sauce
• Sambal oelek – 2 tbsp delivers that zesty kick to elevate your Spicy Garlic Butter Shrimp and Baby Bok Choy experience.
• Soy sauce – 1.5 tbsp for saltiness and depth of flavor.
• Corn starch – 2 tsp to thicken your sauce, ensuring it clings to every morsel.
For Cooking
• Butter – 2 tbsp for that rich, luscious flavor you’ll savor in every bite.
• Green onions – 3, finely chopped, with the whites for cooking and greens for garnish to add a fresh pop.
For Garnish
• Sesame seeds – A sprinkle for added texture and visual appeal, making your dish look as good as it tastes!
How to Make Spicy Garlic Butter Shrimp and Baby Bok Choy
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Thaw shrimp in a bowl of cold water for about 10 minutes. If they have shells, remove them gently for quick prep.
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Prepare rice or noodles to serve as the base of your meal, if desired. Cook them according to package instructions while you focus on the main dish.
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Chop green onions finely, keeping the white parts separate from the green. This will enhance the presentation and flavor of the dish.
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Dice garlic into small pieces. The aroma will be your guide as you bring this dish to life!
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Wash baby bok choy thoroughly, cutting off the bottoms and separating the leaves. If any leaves are large, slice them in half for even cooking.
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Mix sambal oelek, soy sauce, and corn starch in a small bowl, creating a thick, flavorful sauce that brings zest to your Spicy Garlic Butter Shrimp and Baby Bok Choy.
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Melt butter in a large non-stick frying pan over low-medium heat. Watch for it to become bubbly without browning.
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Sauté the whites of the green onions and diced garlic in the pan for 2-3 minutes, until fragrant and slightly softened. This is where the magic begins!
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Add the bok choy to the frying pan, mixing it with the buttery goodness. Cook for 3-4 minutes until it starts to wilt and turns a vibrant green.
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Cook the shrimp in the same pan for 2-3 minutes per side. Ensure they turn pink and opaque, signaling they are perfectly cooked.
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Pour the sauce into the pan, stirring to coat everything evenly with those delicious flavors.
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Toss the bok choy back into the pan and mix quickly to combine all components before removing from heat. Finish by topping with the green parts of the onions and a sprinkle of sesame seeds for crunch.
Optional: Drizzle with a touch of extra soy sauce for an enhanced flavor kick!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Spicy Garlic Butter Shrimp and Baby Bok Choy
Fridge: Store leftover Spicy Garlic Butter Shrimp and Baby Bok Choy in an airtight container for up to 3 days. Reheat gently in a pan over low heat to prevent overcooking the shrimp.
Freezer: For longer storage, freeze the dish in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating: To reheat, warm on the stovetop for a few minutes, adding a splash of water or broth if needed to retain moisture. Avoid microwaving to keep shrimp tender.
Room Temperature: Do not leave the dish out at room temperature for more than 2 hours to prevent spoilage and maintain food safety.
Expert Tips for Spicy Garlic Butter Shrimp and Baby Bok Choy
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Thawing Shrimp Correctly: Ensure the shrimp are fully thawed before cooking. A quick soak in cold water for about 10 minutes does the trick!
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Watch the Heat: Use low-medium heat when melting butter. Too high can burn it and ruin the dish’s flavor profile.
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Sauce Cling: Mix corn starch with the sauce before adding it to the pan. This will help the sauce cling beautifully to the shrimp and bok choy.
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Freshness Counts: Use fresh garlic and green onions for the best aromatic impact. Dried substitutes won’t provide the same vibrant flavor.
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Don’t Overcook: Keep an eye on the shrimp! They should cook just until opaque; overcooking can make them rubbery, ruining your Spicy Garlic Butter Shrimp and Baby Bok Choy experience.
Make Ahead Options
These Spicy Garlic Butter Shrimp and Baby Bok Choy are a fantastic choice for meal prep enthusiasts looking to save time on busy weeknights! You can finely chop the garlic and green onions, wash and cut the bok choy, and even mix the sauce up to 24 hours in advance. Just store each component in airtight containers in the refrigerator to keep them fresh. The thawed shrimp can be kept in the coldest part of your fridge for an additional 1-2 days if needed. When ready to serve, simply sauté the aromatics, cook the shrimp, and combine everything for a delicious meal that tastes just as fresh and fragrant as if it were made from scratch!
Variations & Substitutions for Spicy Garlic Butter Shrimp and Baby Bok Choy
Feel free to unleash your creativity and customize this dish to match your tastes and dietary needs!
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Coconut Oil: Swap butter with coconut oil for a dairy-free version that brings a subtle flavor twist. It pairs beautifully with the shrimp and bok choy!
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If You Love Heat: Increase sambal oelek to 3 tablespoons or add sliced fresh chili peppers for an extra fiery kick. This version will certainly awaken your taste buds!
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Add Crunch: Toss in some toasted cashews or sliced almonds right before serving for delightful crunch and nutty flavor that complements the dish perfectly.
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Vegetarian Option: Replace shrimp with firm tofu, marinating it in a similar spice mix. The tofu soaks up the flavors and makes for an equally satisfying meal!
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Flavor Enhancer: Add a squeeze of lime juice just before serving to brighten and elevate all the flavors. This zesty finish will have everyone coming back for more!
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Greens Galore: Experiment with other leafy greens like spinach or kale in place of bok choy for a different texture and nutritional boost. Each green offers a unique taste!
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Soy Sauce Swap: Use tamari or liquid aminos for a gluten-free alternative that maintains the savory depth of flavor. Your taste buds won’t notice a difference!
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Noodle Love: Instead of serving this dish over rice, try it with soba or udon noodles for a hearty and delightful base that soaks up all that scrumptious sauce.
Cook with confidence and enjoy a meal that truly reflects your personal palate!
What to Serve with Spicy Garlic Butter Shrimp and Baby Bok Choy?
Create a delightful dining experience that perfectly complements the rich and zesty flavors of your dish!
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Jasmine Rice: A fragrant bed that soaks up the savory sauce, enhancing each bite’s flavor.
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Garlic Noodles: The buttery garlic noodles bring an added richness, harmonizing wonderfully with the shrimp.
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Quinoa Salad: A light quinoa salad adds a fresh crunch and balance, perfect for a wholesome meal.
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Steamed Broccoli: Tender yet crisp, this veggie complements the shrimp with its mild flavor, enhancing your dish’s health quotient.
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Cucumber Salad: A refreshing cucumber salad with lime dressing adds a crisp contrast that brightens up your meal.
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Chilled White Wine: A chilled glass of Sauvignon Blanc enhances the meal’s complexity, elevating those zesty flavors beautifully.
For dessert, consider a light Mango Sorbet to cleanse your palate, offering a sweet tropical finish to a bold meal.
Spicy Garlic Butter Shrimp & Baby Bok Choy Recipe FAQs
How do I choose the best shrimp for this recipe?
Absolutely! When selecting shrimp, look for firm, translucent shells that are free from any dark spots or strong odors. If you’re using frozen shrimp, opt for those labeled “wild-caught” for superior flavor. Always remember to thaw them properly in cold water for about 10 minutes for even cooking!
How should I store leftovers?
Very importantly, store leftover Spicy Garlic Butter Shrimp and Baby Bok Choy in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat to avoid rubbery shrimp, ensuring you preserve their tender texture.
Can I freeze Spicy Garlic Butter Shrimp and Baby Bok Choy?
Certainly! For longer storage, freeze the dish in a sealed container for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator. For reheating, warm it in a pan, adding a splash of water or broth to keep the shrimp from drying out.
What should I do if my shrimp are overcooked?
Oh no! If you find that your shrimp have become overcooked, there’s not much you can do to reverse the texture, but you can incorporate them into a soup or sauce where they can absorb more moisture. In the future, aim for a quick cooking time of just 2-3 minutes per side until they turn pink and opaque!
Are there any dietary restrictions I should consider?
Yes! If you have a seafood allergy, it’s best to avoid the shrimp altogether. For a vegetarian option, you could substitute the shrimp with tofu for a similarly satisfying dish. Always ensure that your ingredients, like soy sauce, are gluten-free if necessary, keeping everyone’s dietary needs in mind.
How can I make this recipe spicier?
If you like it hot, I recommend increasing the amount of sambal oelek to taste! You could also add fresh chopped chili or a sprinkle of red pepper flakes during cooking for that extra kick. Just remember to taste as you go to achieve your perfect spice level!
Irresistible Spicy Garlic Butter Shrimp with Bok Choy Bliss
Ingredients
Equipment
Method
- Thaw shrimp in a bowl of cold water for about 10 minutes.
- Prepare rice or noodles to serve as the base of your meal.
- Chop green onions finely, keeping the white parts separate from the green.
- Dice garlic into small pieces.
- Wash baby bok choy thoroughly, cutting off the bottoms and separating the leaves.
- Mix sambal oelek, soy sauce, and corn starch in a small bowl.
- Melt butter in a large non-stick frying pan over low-medium heat.
- Sauté the whites of the green onions and diced garlic for 2-3 minutes.
- Add the bok choy to the frying pan and cook for 3-4 minutes.
- Cook the shrimp for 2-3 minutes per side until pink and opaque.
- Pour the sauce into the pan, stirring to coat everything.
- Toss the bok choy back into the pan and mix quickly before removing from heat.