Shrimp with cauliflower and bok choy
Delight in a healthy, flavorful dish of shrimp with cauliflower and bok choy. Sautéed to perfection with garlic, olive oil, and a touch of red hot chili pepper, this recipe is enhanced with the fresh taste of coriander. Simple yet exquisite, perfect for a quick, nutritious meal.
- 18 May 2024
- Cook time 10 min
- Prep time 5 min
- 1 Servings
- 9 Ingredients
Shrimp with cauliflower and bok choy is a delightful and nutritious dish that combines the succulence of shrimp with the subtle flavors of cauliflower and the refreshing crunch of bok choy. This recipe is quick to prepare and can be a great addition to any meal, providing a perfect balance of protein, fiber, and essential nutrients.
Ingredients:
Instructions:
- Mince the garlic clove.
- Peel and devein the shrimp if not already done.
- Rinse and chop the bok choy into bite-sized pieces.
- Thinly slice the red hot chili pepper.
- Chop the cauliflower into small florets.
- Rinse and chop the coriander leaves.
- In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat.
- Add the minced garlic to the skillet and sauté for about 30 seconds to 1 minute, or until it becomes fragrant but not browned.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the chopped cauliflower florets. Cook for about 5 minutes, stirring occasionally, until they start to soften.
- Add the chopped bok choy and sliced red hot chili pepper to the skillet. Cook for another 3-5 minutes, or until the vegetables are tender but still crisp.
- Return the cooked shrimp to the skillet. Season with a dash of salt and a dash of black pepper.
- Stir everything together until well combined and heated through, about 2 more minutes.
- Sprinkle the chopped coriander leaves over the shrimp and vegetable mixture.
- Serve hot and enjoy your Shrimp with Cauliflower and Bok Choy!
Tips:
- Tip 1: Make sure to clean and devein the shrimp properly before cooking to ensure the best taste and texture.
- Tip 2: Pre-cut all your vegetables and have them ready to go before you start cooking. This makes the cooking process faster and more efficient.
- Tip 3: Adjust the amount of red hot chili pepper according to your spice tolerance. You can also remove the seeds to reduce the heat.
- Tip 4: Use a high-quality olive oil for better flavor and health benefits.
- Tip 5: Stir-fry the vegetables on high heat to retain their color and crunch.
Shrimp with cauliflower and bok choy is a simple yet flavorful dish that is ideal for a quick weeknight dinner or a nutritious lunch. By following these tips and carefully selecting fresh ingredients, you can enjoy a delicious and healthy meal every time.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 110kcal | 4% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 1.52g | 4% |
| Sugar 3.14g | 3% |
| Fat | |
| Fat 15g | 18% |
| Saturated 2.25g | 7% |
| Cholesterol 140mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 110mg | 20% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 2.83mg | 18% |
| Vitamin B6 0.53mg | 31% |
| Vitamin B9 60ug | 15% |
| Vitamin B12 1.26ug | 52% |
| Vitamin C 90mg | 96% |
| Vitamin E 1.87mg | 12% |
| Vitamin K 22ug | 18% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.29mg | 0% |
| Iron, Fe 1.03mg | 9% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 320mg | 26% |
| Potassium, K 420mg | 12% |
| Selenium, Se 33ug | 62% |
| Sodium, Na 310mg | 21% |
| Zinc, Zn 1.36mg | 12% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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