Shrimp is my favorite seafood. Salmon and scallops run a close second, but shrimp will always win out.
I have created many shrimp recipes over the years with varying types of flavors. But this is the first time I’ve really gone all out on making a nice, thick peanut sauce to go over them, and I was totally happy with the way it turned out.
This was originally supposed to be a pressure cooker recipe, but I didn’t like how it turned out, so I made it again on the stove top and everything turned out just fine. The sauce was creamy and definitely full of peanut flavor while the bok choy gave it some fiber and nutrition that only vegetables can give you. It’s a well rounded, one-pot dish that comes together simply and easily with uncomplicated ingredients. I hope you’ll enjoy it as much as I did!
Recipe Notes: This recipe is a little higher in carbs due to the peanut butter. So the fastest way to reduce that is to reduce the peanut butter to about a 1/4 cup and the vinegar to 1/8 cup. But still, 6 net carbs ain’t bad!
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- 3 tbsp. oil
- 1 (6 oz) package baby bok choy
- 1 lb. pre-cooked shrimp (or cook from raw at home)
- 1/2 cup peanut butter, no sugar added
- 1/4 cup white wine vinegar
- 1 tsp. garlic powder
- salt to taste
Warm the oil in a large skillet and add the bok choy. Saute until it's cooked al dente.
Add the shrimp and get them warmed up. (If they were pre frozen, make sure they are well thawed and the liquid has been drained off.)
Stir in the peanut butter, vinegar and garlic powder, stirring until everything is coated in a creamy peanut sauce.
Season with salt to taste.
Nutrition Data According To MyFitnessPal.com
(May not be totally accurate):