Garlic Shrimp with Bokchoy
Features large tiger shrimp cooked to perfection in aromatic garlic infused-oil.
Equipment
- Skillet
- Spatula
- knife
- cutting board
- Small bowl
- Large bowl
- Tongs
Ingredients
- 1 pound large or tiger shrimp, cleaned, deveined, shell on
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon red chili pepper flakes
- 2 tablespoons oil
- 1-2 tablespoons finely minced garlic
- 2 cups Bokchoy or any greens you like
- 1 teaspoon sesame oil
- Option: sesame seeds
Instructions
- Clean and Season the Shrimp: After cleaning the shrimp, gently pat them dry using a paper towel to remove excess moisture. Place the shrimp in a large bowl and season them with garlic powder, salt, and red chili pepper flakes. Toss to ensure the shrimp are evenly coated with the seasoning. Set aside.
- Toast the Garlic: Pour oil into a pan and add the garlic before the oil heats up. Stir continuously until the garlic turns a light brown color. Use a small strainer to remove the toasted garlic from the oil and set it aside.
- Cook the Shrimp: Carefully wipe the pan with a paper towel, being cautious of the heat. Add the garlic-infused oil back into the pan and heat over medium-high heat. Add the shrimp and cook for about one minute on each side, or until they become opaque. Remove the shrimp from the pan and set aside.
- Cook the Bokchoy: Using the same pan, add the Bokchoy and cook until it wilts, stirring occasionally.
- Finish Cooking: Return the cooked shrimp to the pan with the Bokchoy, stirring to combine. Drizzle with sesame oil, and sprinkle with the reserved crispy garlic and sesame seeds. Serve the dish over steamed rice for a complete meal.