Baked Shrimp Recipe With Baby Bok Choy
Servings: 4
Calories: 229kcal
An easy sheet pan dinner of shrimp and baby bok choy with sweet and spicy Asian flavors.
Print Recipe
Equipment
- 13x9-inch sheet pan, lined with foil.
Ingredients
- 1 lb fresh or frozen extra-large or jumbo shrimp thawed, peeled, and deveined
- ⅓ cup sweet barbecue sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoon grated ginger
- 1 teaspoon Sambal Oelek (Asian chili paste)
- 4 heads baby bok choy cut in half lengthwise
- 2 tablespoon sesame oil
- ⅛ teaspoon ground black pepper
- ¼ red onion thinly sliced
- 2 teaspoon sesame seeds toasted
Instructions
- Preheat oven to 425° F.
- Place shrimp in a medium bowl.
- In a measuring cup or small bowl, combine barbecue sauce, vinegar, ginger and sambal oelek. Pour half of the sauce over shrimp, tossing to coat. Reserve remaining sauce.
- Arrange bok choy on the sheet pan. Brush with oil. Sprinkle with pepper. Arrange red onions around bok choy.
- Bake 5 minutes. Remove pan from oven. Using tongs, arrange shrimp on top of bok choy and onions. Discard sauce. Return to oven. Bake 5 minutes more, or until shrimp is pink and opaque, and bok choy is lightly browned.
- Drizzle remaining sauce over the shrimp and bok choy. Sprinkle with sesame seeds. Using tongs, transfer to plates and serve.
Notes
Recipe inspired by Diabetic Living magazine.
Nutrition
Calories: 229kcal | Carbohydrates: 11g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1128mg | Potassium: 156mg | Fiber: 1g | Sugar: 8g | Vitamin A: 98IU | Vitamin C: 6mg | Calcium: 182mg | Iron: 3mg