Warm Shrimp Salad with Bok Choy
Ingredients:
- 1 head Bok Choy
- 1 lb Shrimp peeled and deveined
- .5 tsp Fish Sauce
- 3 tbsp Coconut Aminos Or Tamari
- 1 tbsp Lemon Juice
- 3 cloves Garlic minced or pressed
- .25 c Watercress can sub arugula
Instructions:
- Rinse the bok choy, and remove the large white veins near the bottom of each leaf. Chop the leaves lengthwise, and set aside.
- Heat a large skillet over medium-high heat.
- Place the shrimp in the skillet, and stir in the fish sauce, coconut aminos, and lemon juice. Sauté for 4-5 minutes.
- Add the minced garlic and watercress, and continue to sauté until the shrimp is completely opaque.
- Add the bok choy, and sauté 1-2 minutes, until it begins to soften slightly.
- Remove the skillet from the heat, and serve immediately.
Nutrition
Calories: 153kcal | Carbohydrates: 6g | Protein: 28g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1832mg | Potassium: 658mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9451IU | Vitamin C: 102mg | Calcium: 394mg | Iron: 4mg
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