Easy 20-Minute Shrimp and Bok Choy Stir-Fry with Eggs

Here’s a quick, beginner-friendly recipe for a 20-Minute Shrimp and Bok Choy Stir-Fry with Eggs 🍤🥬🥚. Perfect for a fast, healthy dinner!

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Ingredients (Serves 2–3)

• 8–10 oz shrimp, peeled and deveined

• 2 cups bok choy, chopped (stems and leaves separated)

• 2 eggs

• 2 cloves garlic, minced

• 2 tablespoons soy sauce (or tamari for gluten-free)

• 1 tablespoon oil (vegetable, canola, or sesame)

• ½ teaspoon sugar (optional)

• Salt and pepper to taste

• Optional: green onions or sesame seeds for garnish

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Instructions

1. Prep ingredients

   • Wash and chop bok choy.

   • Beat eggs lightly in a bowl with a pinch of salt.

2. Cook eggs

   • Heat 1 teaspoon of oil in a pan over medium heat.

   • Pour in eggs and scramble until just set. Remove and set aside.

3. Cook shrimp

   • Add remaining oil to the pan.

   • Sauté shrimp 2–3 minutes per side until pink and cooked through. Remove and set aside.

4. Stir-fry bok choy

   • Add garlic to the pan and sauté 30 seconds.

   • Add bok choy stems first (cook 2 minutes), then leaves (1 minute).

5. Combine everything

   • Return shrimp and eggs to the pan.

   • Add soy sauce, sugar (if using), salt, and pepper.

   • Stir-fry for 1–2 minutes until everything is coated and heated through.

6. Serve

   • Garnish with green onions or sesame seeds if desired.

   • Serve alone or with steamed rice or noodles.

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Tips

• Slice bok choy stems thin so they cook quickly.

• Don’t overcook shrimp—they turn rubbery fast.

• Optional: add a splash of oyster sauce or chili flakes for extra flavor.

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I can also make a one-pan meal version with rice included, or a healthier low-sodium version if you want.