Quick, delicious, healthful!
Our farm stand had some lovely new baby pak choi (bok choy, Chinese cabbage) this week, and I knew I had to build a meal around it. It is extremely nutritious, delicious, and easy to grow, especially in cold climates. A great source of fiber, antioxidants, Vitamins C and K, zinc, and folic acid, this humble vegetable can be eaten raw, stir-fried, added to soups and stews, casseroles, egg dishes, and just about anything else your imagination can dream up. We love it grilled.
Speak to me!
We also found some really large wild Gulf shrimp that was calling our names, so dinner was all set. It’s spring, and we were lucky enough to duck out between rain drops to cook this meal, grateful that it only takes literally a few minutes cook time. Good thing, it started pouring as soon as it was done!
Simple, but tasty
The shrimp was delightful with lime, but you could also use lemon in its place. The ginger and garlic are essential, as is the honey which balances out the sour and aids in quick browning so the shrimps do not overcook. The rest with salt and baking soda keep the shrimp nice and tender.
Use what is in season in your area
The pak choi was perfect with the shrimp, but if you can’t find any, just substitute whatever vegetable you love that is in season. Zucchini, summer squash, potatoes, asparagus, and so many more would be delightful served up with the shrimp. We also had a bit of brown rice left over from another meal.
If you only have a few minutes to make dinner, this is the dish for you! But be quick, I think I see another storm cloud…
Grilled Shrimp with Ginger, Lime, and Garlic and Sesame Pak Choi
- 1 lb. jumbo wild shrimp
- 1/2 tsp. salt
- 1/4 tsp. baking soda disolved in 1 tsp. water
- 3 cloves garlic, finely minced
- 1” knob of ginger finely minced
- Zest of one lime
- 2 tbsp. fresh lime juice
- A pinch of red pepper flakes
- 1 tsp. native honey
- ¼ cup extra virgin olive oil
- 3 heads baby pak choi (bok choy)
- Olive oil
- Toasted sesame oil
- Salt and pepper to taste
- Sweet or hot pepper rings to garnish
If cooking outside on a grill, get your charcoal going. You can also make this under the broiler in the house, even faster, but you won’t have the smoky flavor.
Peel and devein the shrimp. Save the shells if you’d like to make a flavorful broth to use elsewhere or freeze. Pat dry, and season with salt, a few grinds of pepper, and the baking soda slurry. Set in the refrigerator for 15 minutes.
Combine the garlic, ginger, zest, lime juice, red pepper, honey, and olive oil, and whisk well. I use my mini food processor to put these ingredients together quickly, but if you don’t have one, just finely mince everything. Pour over the prepared shrimp and let marinate for a few minutes longer while the shrimps come to room temperature.
While the shrimp are marinating, check on the charcoal and prepare the pak choi. Slice in half lengthwise, spray with olive oil, and sprinkle with salt. Set these aside as well.
Once your coals are ready, dinner is almost there! Push the coals to one side, and make sure the grates are well cleaned and oiled. Add your shrimp and pak choi. As soon as there is color on the shrimp turn them and cook another minute. Remove to a plate. The same with the pak choi, it cooks really quickly as well.
Plate and drizzle the pak choi with a little toasted sesame oil, and dinner is ready. Now wasn’t that fun?
© Copyright 2023– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Supporter of: Slow Food Fair Trade USA Northeast Organic Farmers Association EcoWatch Let’s Save Our Planet No Kid Hungry Hunger Free Vermont Environmental Working Group World Central Kitchen
46 Comments Add yours
This looks delicious Dorothy!!
Thank you! They were tasty indeed!
A standing ovation from my palate – cannot wait to replicate in my own Australian kitchen! here is not one ingredient I do not love ad use regularly! Your bok choi seem o be a whole lot tinier than our baby ones but our prawns are gigantic compared to yours 🙂 ! Thank you!!!
Thank you very much Eha! These were definitely jumbo by our standards, U12s! The pak choi was the first of the season from a local farm.
Yum. And pretty, too.
Thank you Ally! I love the look of veggies on the grill. They cook quickly and retain a lot of their vibrance and nutrients as well.
This looks wonderful!
Thank you! They really hit the spot!
Thank you! A perfect and quick dinner!
So delicious Dorothy.
Thank you! They were sweet and tender.
Sounds delicious! I’m a vegetarian. I wonder how tofu would work instead shrimp. Seems as though the sauce would work really well with tofu, too.
I think it would be delicious with tofu, Laurie, just skip the salt and baking soda step.
I will do that! Makes my mouth water just thinking about it. A great summer dish.
Just let the tofu marinate longer, I’d say a half hour at least. I think I’m going to try that next!
Will do! I’ll be trying it soon, too. If you try it, I’ll be interested in reading how it turned out.
I’ll be doing it soon!
What a lovely and easy meal!
Thank you Jenna, delicious and easy, just what we want for the warm weather.
Love all the ingredients in this recipe and it makes a beautiful presentation.
Thank you Jovina! The flavor combination while not unique was certainly delicious!
What a great recipe for summer grilling! The combination of flavors in the marinade sound wonderful!
Thanks Jan! The flavors were delightful, and everything was so simple to put together, an added bonus.
Well, that is the most beautiful thing I have seen today!
Why thank you! You must not have looked in the mirror yet today!
What a perfect light meal! Looks delicious
Thank you Marilyn, it was really tasty.
Great flavors in this dish. Both shrimp and pak choi look so tasty. Love such quick and flavorful dishes! 🙂
Thank you! The recipe was indeed both flavorful and quick, perfect for a light supper.
Thank you! It’s perfect for the spring and summer!
Oh, this is my kind of meal! I love shrimp and bok choy has always been my favorite vegetable since I was a kid who used to be a picky eater!
I’ve loved it since I was a kid, and shrimp are one of those things that keep me from being a vegan!
‘Tis the season to grill! This one sounds fantastic, Dorothy 😋
Thanks! Quick, easy, and delicious!
Love the colors of this dish and how it’s arranged! Perfect for a spring or summer meal! 🙂
The combination of ginger, lime and garlic sounds interesting along with the honey.
So good Elaine! I’m definitively making this again!
Just in time for the Memorial Day festivities! Burgers and dogs are fine but why not treat ourselves and our families to something as scrumptious as this?! Gilling just got bumped up a notch! Thanks for another fantastic plate!
Thanks my friend! I know you’ll enjoy it as much as we did, and will again!
What a beautiful plate of food! I love shrimp done on the grill, but that pak choi is kinda stealing the show!
Thank you TerrieI know what you mean about the pak choi, it was so vibrant and so tasty!
This looks so fresh and inviting – and makes me so hungry right now!
Thank you wonderful! It’s a really nice recipe to have in the collection.
I love bok choy and I love shrimp even more Dorothy! This would be my kind of meal as it looks delicious!
It’s one of my favorites! Simple and delicious.