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.

  • Servings: 4
  • Difficulty: easy
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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 Thinly

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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