Garlic Butter Shrimp with Ginger Bok Choy
Shrimp sautéed in rich garlic butter and paired with tender, fragrant bok choy infused with ginger.
Ingredients
1 lb large shrimp, peeled and deveined
3 Tbsp butter or tallow (divided)
3 cloves garlic, minced
1 Tbsp fresh ginger, grated
4 cups baby bok choy, halved lengthwise
1 Tbsp lime juice
Salt and black pepper, to taste
1 Tbsp chopped green onions or cilantro (for garnish)
Macronutrients
(per serving, serves 4)
Protein: 28g
Fat: 20g
Carbs: 3g
Preparation
Heat 2 Tbsp butter or tallow in a large skillet over medium-high heat. Add shrimp, season with salt and black pepper, and cook 2–3 minutes per side until pink and opaque. Remove and set aside.
In the same skillet, add the remaining 1 Tbsp butter along with minced garlic and grated ginger. Cook for 30 seconds until fragrant.
Add bok choy cut-side down and cook 2–3 minutes until the edges begin to brown. Flip and cook for another 2 minutes until tender but still crisp.
Return shrimp to the skillet and toss gently to combine, allowing the flavors to meld for 1–2 minutes.
Drizzle with lime juice and adjust seasoning with salt and pepper as needed.
Remove from heat, garnish with green onions or cilantro, and serve immediately.
Hotel Constraints
60# DB Goblet Squat
800m Rows