Spicy Garlic Butter Shrimp & Baby Bok Choy

This Spicy Garlic Butter Shrimp & Baby Bok Choy is a restaurant-quality weeknight wonder that explodes with flavor in under 30 minutes. Plump, juicy shrimp are seared to perfection and tossed in an addictive, glossy sauce of browned butter, fresh garlic, aromatic ginger, and a kick of chili, then served over tender-crisp baby bok choy. It’s a vibrant, healthy, and stunningly simple dish that balances savory, spicy, and umami notes with minimal effort and maximum impact. Perfect for a fast, impressive dinner that feels anything but ordinary.

Ingredients

For the Shrimp & Marinade:

1.5 lbs (680g) large shrimp, peeled and deveined (21/25 or 26/30 count)
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon Shaoxing wine, dry sherry, or lemon juice
1 teaspoon cornstarch

For the Aromatics & Sauce:

6 tablespoons unsalted butter, divided
6-8 cloves garlic, minced or thinly sliced
1 tablespoon fresh ginger, finely grated or minced
1-2 Fresno or red jalapeño peppers, thinly sliced (seeds removed for less heat)
¼ cup low-sodium chicken or vegetable broth
2 tablespoons soy sauce or tamari
1 tablespoon honey or maple syrup
1 teaspoon sesame oil (optional, for finishing)
1 tablespoon neutral oil (like avocado or grapeseed)

For the Bok Choy & Garnish:

4-6 heads of baby bok choy, halved lengthwise
2 green onions, thinly sliced (white and green parts separated)
Fresh cilantro or Thai basil leaves, for garnish
Lime wedges, for serving
Steamed jasmine rice, for serving

Equipment

Large skillet or wok (12-inch minimum)
Tongs
Whisk
Small bowl
Paper towels

Instructions

1. Prep & Marinate the Shrimp (10 mins)

Pat the shrimp very dry with paper towels. This is the most crucial step for a good sear, not a steam. Place in a bowl and toss with salt, pepper, Shaoxing wine, and cornstarch. Let marinate for 10 minutes while you prep everything else.
Halve the baby bok choy lengthwise, rinse well (grit loves to hide in the stems), and pat dry. Mince the garlic and ginger, slice the chili, and separate the green onion whites from the greens. In a small bowl, whisk together the chicken broth, soy sauce, and honey. Have all ingredients within arm’s reach—this cooks fast.

2. Sear the Shrimp (4 mins)

Heat your large skillet or wok over high heat until very hot. Add the neutral oil and swirl to coat. Add the shrimp in a single layer, making sure they aren’t touching. Sear undisturbed for 1-2 minutes per side, until just opaque and beautifully browned with a slight crust. They will finish cooking in the sauce. Transfer to a clean plate immediately.

3. Sauté the Aromatics & Bok Choy (4 mins)

Reduce heat to medium. Add 2 tablespoons of the butter to the skillet. Once melted, add the white parts of the green onions, garlic, ginger, and sliced chili. Sauté for 45-60 seconds until incredibly fragrant but not browned.
Add the halved baby bok choy, cut-side down. Sear for 1-2 minutes until they get a little char. Pour in 2 tablespoons of the sauce mixture and cover the skillet for 1 minute to lightly steam the bok choy until tender-crisp. Transfer the bok choy to your serving platter.

4. Create the Glorious Sauce (2 mins)

To the same skillet, add the remaining 4 tablespoons of butter. Cook over medium heat, swirling the pan, until the butter melts, foams, and then the solids turn a nutty golden brown. This is beurre noisette (brown butter), and it adds a deep, toasty flavor.
Immediately add the remaining sauce mixture. Let it simmer for 30 seconds, scraping up any browned bits from the pan.

5. The Grand Union & Finish (2 mins)

Return the seared shrimp and any accumulated juices to the skillet. Toss continuously for 1-2 minutes until the shrimp are heated through and luxuriously coated in the glossy, bubbling sauce. Remove from heat. Drizzle with sesame oil (if using) and toss in half of the green onion tops.

6. Serve Immediately

Arrange the saucy shrimp over and around the bok choy on the platter. Spoon every last drop of the spicy garlic butter sauce over everything. Garnish with remaining green onions and fresh cilantro or basil. Serve immediately with lime wedges for squeezing and plenty of steamed rice to soak up the incredible sauce.

The Last Bite: The Chemistry of High-Heat and Flavor Fusion

This dish is a brilliant study in sequential high-heat cooking and flavor layering, where each step builds upon the last to create a complex, restaurant-worthy sauce in minutes. Its success hinges on understanding the Maillard reaction, fat emulsification, and the power of aromatic compounds.

The process begins with the critical dry-sear of the shrimp. Patting them dry and using high heat ensures immediate vaporization of surface moisture. This allows the shrimp’s proteins to quickly reach temperatures above 300°F (150°C), triggering the Maillard reaction. This complex network of chemical reactions between amino acids and reducing sugars creates hundreds of new flavor compounds, yielding that sought-after savory crust and deep flavor base, rather than a bland, boiled texture.

The bok choy is cooked using two methods: conductive sear on the cut side for caramelization, followed by a brief steam with a splash of sauce. This preserves its vibrant color and crisp-tender texture (a pleasant contrast to the soft shrimp) while allowing it to absorb the foundational garlic-ginger flavors.

The true alchemy happens in the sauce construction. Starting with the beurre noisette (brown butter) is a masterstroke. As the butter heats, its water evaporates, and the milk solids toast, developing nutty, toasty compounds like diacetyl and furanones. This provides a profound depth that melted butter cannot. Into this flavorful fat base, the liquid ingredients (broth, soy, honey) are introduced. The honey or maple syrup is not just for sweetness; its sugars help thicken the sauce through reduction and promote a beautiful, glossy glaze that clings to the shrimp.

The final toss is an act of rapid emulsification. The sauce, now a mixture of water-based liquids and fat-based butter, is agitated vigorously over heat. The starch from the cornstarch marinade (which has now gelatinized) and the natural proteins from the soy sauce act as emulsifiers, stabilizing the mixture into a unified, silky sauce that won’t separate. The residual heat gently finishes cooking the shrimp without overcooking them, ensuring they remain plump and juicy.

This recipe demonstrates that immense flavor isn’t about long cooking times, but about maximizing each moment of heat. It’s a lesson in building a complete, balanced dish where technique—the sear, the sauté, the emulsification—transforms simple, fresh ingredients into a vibrant, cohesive, and spectacular meal.

Nutrition Information (Per Serving, including ½ cup steamed white rice)

Calories: ~480 kcal
Total Fat: 25g
Saturated Fat: 13g
Cholesterol: 295mg
Sodium: 1150mg
Total Carbohydrates: 33g
Dietary Fiber: 2g
Sugars: 7g
Protein: 31g

Note: Nutritional values are estimates. Sodium can be reduced by using low-sodium soy sauce and broth. For a dairy-free version, substitute the butter with vegan butter or coconut oil (though the brown butter flavor will be different). The key is prep: have everything measured and chopped before you turn on the heat. The shrimp cook in mere minutes, so there’s no time to search for an ingredient. Do not overcrowd the pan when searing the shrimp, or they will steam. The final dish is meant to be saucy—serve with rice or crusty bread to enjoy it all.