Spicy Honey and Ginger Shrimp with Stir Fried Baby Bok Choy

I made this dish over at my friend Tori and Chris’ place the other night. We wanted to make a dish that was a little spicy, a little sweet, healthy, and some-what low carb.

We served this up with a glass (okay, okay 2 glasses) of pinot grigio and it went perfectly with the course. Note to self: Do not drink and chop at the same time, or accidents are bound to happen. Kitchen battle wounds!

Close call on that one. Luckily I didn’t start bleeding. Phew!

Spicy Honey and Ginger Shrimp


  • 1 tablespoon honey
  • 1 1/2 teaspoons freshly grated ginger
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon red pepper flakes (If you don’t like it spicy- reduce the amount of pepper flakes)
  • 1 teaspoon lemon juice
  • 1 1/2 teaspoons sesame oil
  • 1 tablespoon white wine (I just used some of the pinot grigio that I had on hand)
  • 2 cloves of garlic, crushed
  • 1 pound fresh shrimp, peeled and deveined, with tails
  • olive oil
  • salt and pepper
  • 1 tablespoon fresh green onion, thinly sliced
  • Toasted sesame seeds (optional)


Mix all ingredients in a large bowl, except for the shrimp, olive oil, salt, pepper, green onion, and sesame seeds. Then add the shrimp to the bowl, cover and refrigerate for one hour.  Prepare a pan with a bit of olive oil over medium-high heat.  Cook shrimp 2-3 minutes, depending on the size, flip and cook until other side is pink and cooked through, about 2 more minutes.  Because of the honey, these can caramelize rather quickly, so reduce the heat if needed so they don’t burn. Season with salt, pepper, fresh green onions, and toasted sesame seeds. I actually didn’t use sesame seeds in my recipe, but I have a hunch that they would taste perfect on this dish. I served the shrimp with some steamed brown rice and stir fried baby bok choy.

Stir Fried Baby Bok Choy


  • 1 1/2 pounds baby bok choy
  • 2 tablespoons peanut oil
  • 1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
  • 2 green onions (white and green parts), thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar
  • 1/8 teaspoon cracked pepper


Trim 1/4 inch from bottom of each head of bok choy. Slice bok choy crosswise into 1/2-inch-thick slices, then rinse with water.

In wok or large sauté pan over medium-high heat, heat peanut oil until hot. Add ginger, green onions, and garlic and stir-fry for about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1/2 tablespoon water, cover, and cook until wilted, about 1 minute. Serve immediately.

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