Go Back
+ servings
Print Recipe

Shrimp Stir Fry with Brown Rice, Bok Choy, and Peanut Sauce

Prep Time 5 minutes
Total Time 15 minutes
Servings 4
Author Phoebe Lapine


  • 2 tablespoons coconut or vegetable oil
  • 1 pound large shrimp peeled and deveined
  • 1 large shallot thinly sliced
  • 1 serrano pepper thinly sliced
  • 1 cup julienned or thinly sliced carrots from 1 medium carrot
  • 2 cloves garlic minced
  • 2 baby bok choy or 1 large, thinly sliced
  • 4 cups cooked short grain brown rice from 1 cup uncooked rice
  • Gluten-Free Peanut Sauce


  1. In a large nonstick skillet or wok, heat 1 tablespoon oil. Stir fry the shrimp over high heat until pink and curled, about 3 minutes. Remove to a plate. Add the remaining oil. Stir fry the shallots, serrano, and carrots until soft and fragrant, about 3 minutes. Add the garlic and bok chok and continue to cook until the greens are wilted, about 2 minutes. Stir in the shrimp and cook until heated through.
  2. Divide the brown rice among 4 bowls and top with the shrimp stir fry. Serve with the peanut sauce.