Name: Spicy Garlic Butter Shrimp & Baby Bok Choy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tbsp unsalted butter; 4 cloves garlic, minced; 1 tbsp olive oil; 1 tsp red pepper flakes (adjust to taste); 1 tbsp soy sauce; 1 tbsp fresh lemon juice; 1 lb baby bok choy, halved lengthwise; Salt and pepper, to taste; Chopped green onions, for garnish

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This Spicy Garlic Butter Shrimp & Baby Bok Choy is one of those quick, satisfying dishes I turn to when I want something bold, flavorful, and nourishing. With juicy shrimp coated in garlicky, buttery heat and paired with tender baby bok choy, it’s the perfect balance of protein, spice, and greens—all in under 30 minutes.

Why You’ll Love This Recipe

I love how fast and easy this recipe is to pull together, especially on busy weeknights. The shrimp cook up in minutes, soaking up all the garlic, butter, and red pepper flavor, while the baby bok choy adds a fresh, slightly crunchy contrast. It’s low in carbs, high in protein, and full of that spicy umami kick that keeps me coming back for more.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound large shrimp, peeled and deveined
2 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon red pepper flakes (adjust to taste)
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 pound baby bok choy, halved lengthwise
Salt and pepper to taste
Chopped green onions for garnish

Directions

I heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
I sauté the minced garlic and red pepper flakes for about 1 minute, just until fragrant.
I add the shrimp, season with salt and pepper, and cook for 2–3 minutes, flipping once, until pink and opaque.
I stir in the soy sauce and lemon juice, then transfer the shrimp to a plate to keep warm.
In the same skillet, I add the remaining tablespoon of butter and place the baby bok choy cut-side down. I cook them for 3–4 minutes until they’re tender and slightly wilted.
I return the shrimp to the skillet, toss everything together for about a minute, and remove from heat.
I serve it hot, topped with a sprinkle of chopped green onions for color and freshness.

Servings and timing

This dish serves 4 and takes about 25 minutes from start to finish. It’s perfect for a quick weeknight meal that still feels special.

Variations

I sometimes marinate the shrimp in the soy sauce and lemon juice for 15–30 minutes ahead of time to infuse even more flavor. When baby bok choy isn’t available, I swap in spinach, kale, or even broccolini. For extra richness, I add a splash of sesame oil or a handful of mushrooms to the pan. And if I want more heat, I bump up the chili flakes or add a dash of hot sauce.

storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 2 days. To reheat, I warm everything in a skillet over medium heat until just heated through—shrimp can get rubbery in the microwave, so I avoid that when I can.

FAQs

Can I use frozen shrimp for this recipe?

Yes, I do it all the time. I just thaw them completely and pat them dry with paper towels before cooking to avoid excess moisture.

Is this dish spicy?

It has a mild to moderate heat from the red pepper flakes, but I adjust the amount depending on who I’m serving. It’s easy to scale the spice up or down.

Can I serve this with rice or noodles?

Absolutely. I often pair it with jasmine rice, brown rice, or even garlic noodles when I want a more filling meal.

What can I use instead of soy sauce?

If I need a soy-free version, I use coconut aminos or tamari. Both still give that savory, salty depth.

Can I prep this dish ahead of time?

I prep the garlic, shrimp, and bok choy in advance, so when it’s time to cook, everything goes straight into the skillet. It’s great for meal prep when I need fast, fresh meals during the week.

Conclusion

This Spicy Garlic Butter Shrimp & Baby Bok Choy is a simple yet flavorful dish that feels restaurant-worthy without the effort. I love how quickly it comes together, and how customizable it is depending on what I have in the fridge. Whether I’m serving it solo or pairing it with rice or noodles, it always hits the mark.