Roasted Shrimp with Pak Choi
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just 35 minutes from start to table. The shrimp gets beautifully caramelized while the pak choi softens perfectly, and everything gets tossed in a ginger and garlic sauce that's absolutely addictive. Ginger is amazing for digestion and reducing inflammation, so you're getting something truly nourishing here. Best part is you probably have most of these ingredients already, making it budget friendly and incredibly simple to pull off even on busy nights.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 4 headspak choi(halved lengthwise)
- 5garlic cloves(minced)
- 2 tablespoonsfresh ginger(grated)
- 3 tablespoonssesame oil
- 2 tablespoonsolive oil
- 2 tablespoonslow-sodium soy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- ½ teaspoonred pepper flakes
- 2 tablespoonssesame seeds(for garnish)
- 3green onions(sliced for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the shrimp dry with paper towels to ensure proper browning during roasting.
Tip: Dry shrimp will caramelize better and develop a golden crust.
- 2
In a small bowl, whisk together sesame oil, olive oil, minced garlic, grated ginger, soy sauce, rice vinegar, honey, and red pepper flakes to create the glaze.
Tip: This glaze can be made ahead of time and stored in the refrigerator for up to 2 days.
- 3
Arrange pak choi cut-side up on a large baking sheet. Drizzle half of the glaze over the pak choi and toss gently to coat.
Tip: Space the pak choi evenly so they roast evenly without steaming.
- 4
Spread the shrimp around the pak choi on the same baking sheet. Brush the remaining glaze over the shrimp and season lightly with salt and pepper.
Tip: Use a single layer to avoid overcrowding, which prevents proper roasting.
- 5
Roast in the preheated oven for 12-15 minutes, until the shrimp are opaque and pink throughout and the pak choi is tender with charred edges.
Tip: Don't overcook the shrimp or they'll become tough; they cook quickly.
- 6
Remove from the oven and transfer the shrimp and pak choi to a serving platter.
- 7
Drizzle any pan juices over the plated dish and garnish generously with sesame seeds and sliced green onions before serving.
Tip: The pan juices are flavorful and should not be wasted.
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