Grilled Shrimp with Pak Choi
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Here's one of my favorite weeknight dinners that comes together in just 32 minutes from start to table. Grilled shrimp with pak choi is incredibly simple to make, yet it feels fancy enough for guests. The shrimp cooks in minutes on a hot grill while the pak choi gets tender and slightly charred, all tossed together in a garlicky soy and sesame sauce. I love this dish because shrimp is packed with lean protein and selenium, which supports thyroid health, and the whole meal costs way less than ordering takeout. It's one of those recipes that proves weeknight cooking doesn't have to be complicated or time consuming.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 4 headspak choi(halved lengthwise)
- 4 clovesgarlic(minced)
- 2 tbspfresh ginger(grated)
- 3 tbspsoy sauce
- 2 tbspsesame oil
- 1 tbsprice vinegar
- 1 tbsphoney
- 2 tbspolive oil(for brushing)
- 1lime(halved)
- 118 mlroasted cashews(chopped)
- ¼ tspred pepper flakes
- 2green onions(sliced thin)
Detail level
Instructions
- 1
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes to create the glaze. Set aside and reserve half for finishing.
Tip: Make the glaze ahead of time for easier prep during cooking.
- 2
Pat the shrimp dry with paper towels and place in a bowl. Pour half of the glaze over the shrimp and toss gently to coat evenly. Let marinate for 10-15 minutes.
Tip: Dry shrimp ensures better caramelization on the grill.
- 3
Preheat your grill to medium-high heat (around 400°F). Lightly brush the grill grates with oil to prevent sticking.
- 4
Brush the pak choi halves on all sides with olive oil and season lightly with salt and pepper. Place cut-side down on the grill and cook for 3-4 minutes until charred, then flip and cook another 2 minutes. Transfer to a serving platter.
Tip: The cut side develops a beautiful caramelized crust that adds wonderful depth of flavor.
- 5
Thread the marinated shrimp onto skewers or arrange them directly on the grill in a single layer. Grill for 2-3 minutes per side until pink and cooked through, being careful not to overcook.
Tip: Shrimp cooks quickly, so watch carefully to avoid a rubbery texture.
- 6
Transfer the cooked shrimp to the platter with the pak choi. Drizzle the reserved glaze over both the shrimp and vegetables.
- 7
Squeeze fresh lime juice over the entire dish and sprinkle with chopped roasted cashews and sliced green onions. Serve immediately while everything is still warm.
Tip: The lime juice brightens all the flavors and adds a fresh contrast to the rich sesame oil.
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