Coconut Poached Shrimp with Bok Choy

Coconut Poached Shrimp with Bok Choy

Bring on the Bok Choy! This wonderful little veggie is somewhat of an unknown and under-appreciated flavor bomb. You will surely enjoy this delightful treat.

[recipe servings=4 time=25 Minutes difficulty=easy]


1 Tablespoon Canola Oil

1 Shallot, Sliced Thinly

2 Garlic Cloves, Minced

1 Inch Fresh Ginger, Minced or Grated

Salt, to Taste

25 ounces Full-Fat Coconut Milk

2 Makrut Lime Leaves, Optional

2 Cups Chicken Stock

1 Teaspoon Honey

1 Teaspoon Chile Garlic Sauce, to Taste

2 Teaspoons Fish Sauce

1 Large or 3 Small Heads Bok Choy, Cored and Sliced

1 Pound Medium Shrimp, Peeled and Deveined, Thawed
if Frozen

3 Scallions, Sliced Thinly, Divided

1 Lime, Juiced

Fresh Cilantro, Minced



  1. Heat the oil
    in a saucepan over medium-low heat. Add the shallot, garlic, ginger, and a
    pinch of salt, and cook, stirring until soft, about 4 minutes.
  2. Add the
    coconut milk, lime leaves, chicken stock, honey, chile garlic sauce, and
    fish sauce. Stir to combine and bring to a simmer.
  3. Add the bok
    choy and scallion whites. Simmer for one minute. Then add the shrimp and
    cook for 2 minutes more, until the shrimp are bright pink and cooked
    through and the bok choy is wilted. Squeeze in the lime juice, starting
    with half and adding more as needed. Season with more salt and/or chile
    garlic sauce.
  4. Transfer to
    serving bowls and top with scallion greens and fresh cilantro.



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