Pan-Seared Shrimp with Bok Choy in Coconut Cream
Quick weeknight shrimp sauté with tender bok choy, red chili, and garlic in a silky coconut milk and cream sauce. The shrimp are browned first for depth, then simmered with white wine reduction and aromatic vegetables. Ready in under 20 minutes and pairs beautifully over rice.
Ingredients
Instructions
- 1
Heat olive oil on a fire disc or skillet over medium-high heat.
- 2
Add seasoned shrimp and cook until browned.
- 3
Add diced onion, garlic, bok choy, and red chili. Cook for 5 minutes.
- 4
Reduce white wine to one-third of its original volume.
- 5
Add coconut milk and cream to the pan.
- 6
Cook until the sauce reaches your desired consistency.
- 7
Serve over rice.
Tips
Don't overcrowd the pan when searing shrimp; cook in batches if needed for better browning.
Watch the wine reduction carefully; it reduces quickly and can evaporate entirely if left unattended.
Cut bok choy into similar-sized pieces for even cooking.
Good to Know
Refrigerate covered up to 2 days. Reheat gently on stovetop with splash of water to restore sauce consistency.
Shrimp can be seasoned 2 hours ahead. Bok choy can be cut and stored separately. Prepare sauce components in advance; combine just before serving for best texture.
Over steamed or white rice. Pair with lime wedge and fresh cilantro.
Common Mistakes
Overcook shrimp to avoid rubbery texture; remove from heat at first sign of opaque color.
Skip wine reduction to avoid a sauce that tastes raw and alcoholic.
Add cream after coconut milk to avoid curdling; high heat can break the emulsion.