Lemon Garlic Shrimp and Bok Choy
Author: 
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
 
Lemon Garlic Shrimp and Bok Choy is a simple and delicious dinner. Light and tangy and great with any grain on the side, or none if you want to keep it low carb.
Ingredients
  • 350 grams raw shrimp, thawed (I used 31-40 per pound size)
  • 1 lb baby bok choy (or 1 bok choy, chopped into smaller pieces, or 0.5 kg). I used a pack of baby bok choy
  • 1 Tbsp oil (grape seed oil, olive oil, avocado oil)
  • 4 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 3 Tbsp parmesan cheese (use regular or dairy-free parmesan)(skip this if you’re making Keto Friendly)
  • pinch of salt
  • ½ tsp pepper
  • Juice of 1 lemon
Instructions
  1. Preheat your oven to 400 degrees
  2. Mix everything from the oil to the lemon juice in a small bowl
  3. Trim the white ends of the baby bok choy, or if you're using regular bok choy, chop into smaller pieces. If you want to remove the shrimp tails you can do that too. I left mine on
  4. Place the bok choy and shrimp on a large baking sheet (I lined mine with parchment paper)
  5. Drizzle the dressing all over the shrimp and bok choy and toss together lightly until everything is all coated
  6. Bake in the oven at 400 degrees for 12 minutes until the shrimp is pink and the bok choy leaves are roasted
Nutrition
Serving size: 1 serving Calories: 129 Fat: 5.3 Saturated fat: 2.3 Unsaturated fat: 2.8 mg Carbs: 7.5 Sugar: 1.7 Sodium: 517 mg Fiber: 2.1 g Protein: 15 g Cholesterol: 256 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/lemon-garlic-shrimp-and-bok-choy/