Spicy Cauliflower Bok Choy and Shrimp Stir Fry with Coconut Recipe

Recipe By Slurrp

This Spicy Cauliflower Bok Choy and Shrimp Stir Fry with Coconut is a flavorful and healthy dish that combines the crunchiness of cauliflower and bok choy with the succulent shrimp. The dish is spiced up with a blend of aromatic spices and finished off with a creamy coconut sauce. It is a perfect balance of flavors and textures, making it a satisfying and nutritious meal.

4.8
29 Rating -
Rate
Non Vegdiet
25minstotal
15minsPrep
25m.total
15m.Prep
Spicy Cauliflower Bok Choy and Shrimp Stir Fry with Coconut
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ingredients serve

Ingredients for Spicy Cauliflower Bok Choy and Shrimp Stir Fry with Coconut Recipe

  • 1/2 tablespoon Oil
  • 1.50 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Fresh Ginger, Grated
  • 1/4 teaspoon Red Pepper Flakes
  • 1 cup Cauliflower Florets
  • 1 cup Bok Choy, Chopped
  • 1/2 pound Shrimp, Peeled And Deveined
  • 1/4 cup Coconut Milk
  • 1 tablespoon Soy Sauce
  • 1/2 tablespoon Lime Juice
  • 1/2 teaspoon Cornstarch
  • as required Steamed Rice Or Noodles, For Serving
  • as needed Chopped Cilantro And Sliced Green Onions, For Garnish

Directions: Spicy Cauliflower Bok Choy And Shrimp Stir Fry With Coconut Recipe

Cooking Directions

  • STEP 1.In a large skillet, heat oil over medium heat. Add garlic, ginger, and red pepper flakes, and sauté for a minute until fragrant.
  • STEP 2.Add cauliflower florets and cook for 5 minutes until slightly tender. Add bok choy and shrimp, and cook for another 3-4 minutes until shrimp turns pink.
  • STEP 3.In a small bowl, whisk together coconut milk, soy sauce, lime juice, and cornstarch. Pour the mixture into the skillet and stir well to combine. Cook for an additional 2 minutes until the sauce thickens.
  • STEP 4.Serve the stir fry hot over steamed rice or noodles. Garnish with chopped cilantro and sliced green onions, if desired.

Cooking Tips

  • Make sure to cut the cauliflower into bite-sized florets for even cooking.
  • Adjust the amount of red pepper flakes according to your spice preference.
  • For a vegetarian version, you can substitute shrimp with tofu or tempeh.
  • Feel free to add other vegetables like bell peppers or snap peas for extra color and crunch.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the stir fry in a skillet or microwave until heated through.
  • Serve the leftovers as a filling for wraps or as a topping for salads for a quick and delicious meal.
Nutrition
value
410
calories per serving
25 g Fat28 g Protein19 g Carbs6 g FiberOther

Current Totals

  • Fat
    25g
  • Protein
    28g
  • Carbs
    19g
  • Fiber
    6g

MacroNutrients

  • Carbs
    19g
  • Protein
    28g
  • Fiber
    6g

Fats

  • Fat
    25g

Vitamins & Minerals

  • Calcium
    195mg
  • Iron
    4mg
  • Vitamin A
    326mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    72mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    14mg
  • Vitamin E
    5mg
  • Copper
    < 1mcg
  • Magnesium
    117mg
  • Manganese
    4mg
  • Phosphorus
    334mg
  • Selenium
    48mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp