Image of Orange Glazed Shrimp with Bok Choy and Mushrooms
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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 ~


  • 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


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.


You can serve this over cauliflower rice. 
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