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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.