Image of Orange Glazed Shrimp with Bok Choy and Mushrooms

Orange Glazed Shrimp with Bok Choy and Mushrooms

If you’ve ever had an injury that affects your fingers or your wrists or your hands or your elbows or all of the above, you’ll understand what I’m going through! Letting a fractured radius head (think elbow) heal takes patience. The use of my (dominate) right arm has been significantly diminished therefore I have been putting together meals that require very little use of both hands together. Like chopping, dicing, slicing etc. That’s why I’ll be making my Orange Glazed Shrimp with Bok Choy and Mushrooms often over the next 6 – 8 weeks!

I’m about 3 weeks into the healing process so I am able to gently wield a knife, which makes this a perfect recipe for me. Ginger, garlic, thai pepper and bok choy – relatively softer foods for me dice. Yay! So…please forgive me that there aren’t multiple pictures with this one.

Orange Glazed Shrimp Easy Peezy Prep

Dice the garlic, ginger and thai pepper. Rough chop the bok choy. I like to slice the larger stems in half lengthwise and then slice them crosswise. Because I didn’t feel like slicing the mushrooms, I purposely picked out relatively small mushrooms and left them whole. So satisfying when you bite into a whole mushroom…it’s like a mouthful of umami.

For your shrimp, Dr Axe suggests the following (read more about it here):

  • Avoid farmed shrimp due to health and environmental impacts.
  • If you purchase farmed shrimp, avoid shrimp caught in fisheries that are not responsibly managed, that have high rates of waste or discards or that are associated with human rights abuses.
  • Actively choose shrimp caught from nearby wild populations in the United States rather than shrimp caught overseas.

The Making of Orange Glazed Shrimp

Rinse off your shrimp and pat with a paper towel to dry. Then, place the shrimp in a bowl and toss it with salt and pepper. Use your judgement here. I like pepper so I use a lot. You can even omit the salt. It’s up to you. Heat the ghee (or whatever oil is your preference) in a large fry pan and add the shrimp, spreading it into a single layer if possible. After 2 minutes or so, turn the shrimp over. Or, you can do what I did and just stir it up. Remember, I’ve got limited use of my right arm and the twisting of the wrist isn’t happening!! But I can stir just fine. Sort of. Cook for another 2 minutes and then remove the shrimp to a plate and set aside.

Add more ghee/oil to the pan if necessary and add the bok choy. Saute for about 2-3 minutes, stirring occasionally. Add the shrimp back in and stir it all up. Pour the orange glaze sauce with the mushrooms over the bok choy and shrimp and stir so that everything is coated with the sauce.

Serve immediately. As I do with many of my recipes, I serve this over cauliflower rice, which is delicious. Check out my Jambalaya, or my most popular recipe: Instant Pot Pork Stew.

Image of Orange Glazed Shrimp with Bok Choy and Mushrooms

In case you want to Pin and save it for later (and pinning is greatly appreciated!):

Image of Orange Glazed Shrimp with Bok Choy and Mushrooms

Orange Glazed Shrimp with Bok Choy and Mushrooms

This simple recipe packs a punch of flavor and comes together so easily. Perfect for everyday dinner or entertaining!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
Author: Lynette ~ TheGrain-FreeKitchen.com

Ingredients

  • 1 1/2 lbs raw shrimp, about 16-20 per pound, try to avoid farm raised
  • 2 lbs bok choy coursely chopped (about 3-4 bunches)
  • 1 lb whole baby bella mushrooms,
  • 3 tbsp ghee (or olive oil, or your choice of fat)
  • fine sea salt, pepper, to taste

Orange Glaze Sauce

  • 1 tbsp sesame oil
  • 4 cloves garlic, diced
  • 1 inch knob of ginger, diced
  • 1-2 thai red peppers, diced
  • 1/3 cup coconut aminos
  • 1/3 cup honey
  • 3 tbsp orange juice, fresh squeezed

Instructions

Make the Orange Glaze Sauce

  • In a small sauce pan, over medium high heat, warm the sesame oil. Add the garlic, ginger and thai pepper. Saute for 2 minutes, stirring occasionally.
  • Add in the coconut aminos, honey and orange juice. Bring to a gentle boil and then turn the heat down to a low simmer.
  • Add in the baby bella mushrooms and cover. Let simmer while you cook the shrimp.

Cook the Shrimp, Bok Choy

  • Rinse off shrimp and place on paper towel to dry.
  • Place the shrimp in a bowl and lightly season with salt and pepper. Use your judgement here! You can even omit the salt. Mix it up so that all shrimp gets seasoned.
  • Heat the ghee (or your choice of fat) in a large non-stick fry pan. Add the shrimp and cook for 2 minutes. Turn the shrimp (or as I did, just stir it up). Cook for another 2-3 minutes until all shrimp is cooked. With a slotted spoon, remove shrimp to a plate and set aside.
  • To the same pan, add in the bok choy and stir occasionally until it starts to wilt. About 3 minutes. Add more ghee (fat/oil) if necessary.
  • Add back in the shrimp and stir for another minute. Then, pour the orange glaze sauce on top and mix until everything is coated. 
  • Serve immediately.

Notes

You can serve this over cauliflower rice. 
(This post may contain affiliate links, but rest assured, I only recommend products that I actually use and luv, luv, luv.)

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