Easy 20-Minute Shrimp and Bok Choy Stir-Fry with Eggs

Juicy shrimp, tender-crisp bok choy, and soft scrambled eggs tossed in a light savory sauce. Serve it over rice and dinner is done.

Ingredients (Serves 2–3)

Main

• 1 lb large shrimp, peeled & deveined

• 3–4 heads baby bok choy, chopped (or 2 large)

• 3 large eggs, lightly beaten

• 3 cloves garlic, minced

• 2 tablespoons neutral oil (avocado, canola, or vegetable)

Sauce

• 2 tablespoons soy sauce (or low sodium)

• 1 tablespoon oyster sauce

• 1 teaspoon sesame oil

• 2 tablespoons water or chicken broth

• ½ teaspoon white pepper (or black pepper)

For Serving

• Steamed white rice

• Optional: chili oil or chili crisp

Instructions

1. Make the sauce
   In a small bowl, mix soy sauce, oyster sauce, sesame oil, water, and white pepper. Set aside.

2. Cook the shrimp
   Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
   Add shrimp in a single layer and cook 1–2 minutes per side, just until pink.
   Remove shrimp and set aside.

3. Scramble the eggs
   Add remaining oil to the pan. Pour in eggs and gently scramble until just set and fluffy.
   Push eggs to the side or remove briefly if needed.

4. Stir-fry bok choy
   Add garlic and stir for 10 seconds until fragrant.
   Add bok choy stems first, cook 1–2 minutes, then add leafy tops.

5. Bring it together
   Return shrimp and eggs to the pan.
   Pour in sauce and toss everything together for 1–2 minutes until glossy and coated.

6. Serve immediately
   Spoon over hot rice and drizzle with chili oil if you like heat.

Q & A

Q: What kind of bok choy works best?

A: Baby bok choy is ideal — tender stems, sweet flavor. Regular bok choy works too; just separate stems and leaves.

Q: Can I use frozen shrimp?

A: Yes! Thaw completely and pat dry first so they sear instead of steaming.

Q: Why cook eggs separately?

A: It keeps them fluffy and soft instead of disappearing into the sauce.

Q: Can I add other vegetables?

A: Definitely. Mushrooms, snap peas, or bell peppers all work well.

Q: How do I avoid overcooking shrimp?

A: Cook them first, remove them early, and add them back at the end just to warm through.

Q: Is this good for meal prep?

A: Best fresh, but leftovers keep up to 2 days refrigerated. Reheat gently.

Q: Want it spicier?

A: Add chili crisp, sambal oelek, or a pinch of crushed red pepper.