Lemon Garlic Shrimp and Bok Choy

KristineDinner in a Dash, Gluten Free, Recipes2 Comments


Lemon, garlic and shrimp is such a classic combination. This was a really easy dinner that came together in just over 20 minutes.  Enjoy as is for a low carb meal, or pair with some cooked rice or quinoa for a more substantial meal. Its a very simple dish, and very light and fresh. You get some tanginess from the lemon and a bit of richness from the Parmesan cheese (skip this if you’re making Keto Friendly).

I served it over quinoa and the whole gang loved it!  It would also be delicious with any type of rice, or even riced cauliflower.  There are some juice drippings in the pan when its done, which is fantastic, because then you can drizzle a bit of it over each serving.



My mouth is watering just thinking about it. Isn’t it true that sometimes, the best meals are so simple?! That’s definitely the case with this easy dinner. I used baby bok choy as it happened to be at the store I was in, but if that’s hard to find, use regular bok choy and roughly chop it into some smaller pieces.

Oh, and if any of you are looking for an amazing lemon/lime juicer, I love this one from Zulay Kitchen, which can be found on Amazon. It works so well, and the price is totally reasonable too.


As for the shrimp, I left the tails on, but you could definitely remove them if you wish. To make this dish dairy-free, use a vegan-style parmesan cheese, or you could omit the cheese altogether if need be. Hope you enjoy!




Lemon Garlic Shrimp and Bok Choy
Prep time
Cook time
Total time
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.
Recipe type: Main
Cuisine: Asian
Yield: 4 servings
  • 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
  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
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
By the way, this recipe is perfect for multiple sclerosis (MS) diet.