Fiery Shrimp with Bok Choy and Rice

1½ cups per serving - 6 points plus 231 calories, 5g fat, 1g sat fat, 168mg chol, 613mg sodium, 18g carb, 5g sugar, 3g fiber, 22g protein

Fiery Shrimp with Bok Choy and Rice

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  • Prep Time


  • Total Time


  • Servings



  • 3

    tsp Canola Oil (I used Olive Oil)

  • 1

    lb medium shrimp, peeled and deveined

  • 1

    c matchstick-cut carrots

  • 2

    baby bok choy, quartered lenthwise

  • 6

    scallions, cut into 1½ inc lengths

  • 2

    Tbsp grated peeled fresh ginger

  • 2

    large garlic cloves, minced

  • ½

    c Jasmine Rice

  • c chicken broth

  • 1

    Tbsp reduced-sodium soy sauce

  • ¼-½

    t red pepper flakes ( I replaced the flakes with 1½ t Asian Chili paste)


Heat 1 1/2tsp oil in a nonstick skillet over medium-high heat. Add shrimp and stir-fry until just opaque in center, 3 minutes. Transfer to medium bowl. Add remaining 1 1/2tsp oil to skillet, add carrots, bok choy, scallions, ginger and garlic, stir-fry until fragrant, 2 mins. Add rice tossing to coat. Stir in broth, soy sauce and pepper flakes; bring to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, 20-22 minutes. Add the shrimp back to the skillet, cook stirring frequently, until heated through, 3 mins. Delicious! Points Plus Value 6 per serving, makes 4 servings.


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