This easy sheet pan meal has shrimp and baby bok choy tossed in a mouthwatering chili garlic sauce, then cooked together on a baking sheet. Dinner is ready in 20-30 minutes, and you have way less dishes to wash!
This is one of my Asian-Inspired recipes I know you’ll want to keep on hand!
Shrimp recipes are some of my favorites to make, since not only do they taste amazing, they’re ready so quickly!
In fact, this recipe is on the table in about 20-30 minutes… no joke!
This slightly sweet and spicy shrimp is paired with sesame oil drizzled baby bok choy for a complete meal made on one sheet pan.
The shrimp is positively bursting with flavor, and the bok choy is delicately seasoned and perfectly cooked… and you only have to wash one main dish!
How to make sheet pan shrimp with baby bok choy?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Whisk sauce. Make sure you use a bowl big enough to hold the shrimp as well as the sauce.
- Coat shrimp. Stir gently until all of the shrimp are covered in the sauce.
- Spread on baking sheet. Shrimp on one side, bok choy on the other.
- Bake. This recipe doesn’t take too long to bake.
You’ll want raw shrimp for this, so they don’t get all overcooked and rubbery. To save myself some time, I bought shrimp that were peeled and deveined, but feel free to get whatever you prefer. Mine were frozen, then I just defrosted them, but if you live closer to a coast and have some great looking seafood, go for fresh!
Variations of this recipe
- Shrimp size – this recipe will work with any size shrimp, but as written, the baking times are for large/jumbo shrimp. Bigger shrimp will need a little longer to cook, and smaller shrimp will need a bit less time in the oven.
- Chili garlic sauce – the brand I use is Huy Fong (the jar has a rooster on it and has a green lid), but any brand will work. You could also make your own, using this great recipe from Omnivore’s Cookbook.
- Other vegetable – if you don’t like bok choy, or can’t find it, a different vegetable can be substituted. You just want to make sure the vegetable will be cooked in the 10-13 minutes it takes to cook the shrimp. You could also choose a veggie that takes longer, you’d just have to have it in the oven first, then add the shrimp and finish baking.
- Garnish – we like to garnish this with sliced sugar snap peas, but green onions, chives, or parsley would work as well.
Unfortunately no. If you use cooked shrimp, you run a serious risk of having very overcooked and rubbery shrimp. I highly recommend fresh shrimp, but quality frozen shrimp will work as well. Just thaw them in the refrigerator and pat dry.
We love to serve this meal with a grain… such as a steamed jasmine or white rice, quinoa, farro, etc. We also like to serve another vegetable on the side to round out the dish.
Bok choy is a cabbage, so if you’re not into cooked cabbage, you may not like the texture. You can completely omit the bok choy from this recipe if you’d like, just reduce the sesame oil from 3 Tbsp down to 2 Tbsp.
Making sheet pan shrimp ahead of time
I don’t recommend making this recipe entirely ahead of time. Reheating shrimp can sometimes yield a tough and rubbery texture.
You can prep the ingredients ahead of time if you’d like, but this recipe is so quick and easy, you’ll have plenty of time to make this… I promise!
Ways to prep ahead:
- Sauce – the sauce can be whisked together and stored in the refrigerator (in an airtight container) until needed.
- Shrimp – if using frozen shrimp, use this time to thaw them in the refrigerator.
- Bok choy – the cabbage can be sliced and washed, then dried completely and stored in the refrigerator (in an airtight container) until needed.
Leftover shrimp and bok choy should be refrigerated in an airtight container and eaten within 3-4 days.
My Favorite Sheet Pan!
This half sheet pan is the perfect size for a this recipe, and so many other sheet pan meals. I’ve had multiple of these baking sheets for years and they hold up so well! Plus, as a bonus, this one includes an oven-safe cooling/baking rack.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Chili garlic sauce
- 2 1/2 Tbsp reduced sodium soy sauce
- 2 Tbsp toasted sesame oil
- 2 Tbsp chili garlic sauce (we use Huy Fong brand)
- 1 Tbsp honey
- 2 cloves garlic grated or very finely minced
- vegetable oil to brush on baking sheet
- 1 lb large raw shrimp (between 26-35/lb)
- 5-6 heads baby bok choy sliced in half lengthwise
- 1 Tbsp toasted sesame oil
- sesame seeds
- sugar snap peas sliced diagonally
- Preheat oven to 400°F. Lightly brush a rimmed baking sheet with vegetable or canola oil.
- In a small mixing bowl, combine 2 Tbsp sesame oil, soy sauce, chili garlic sauce, honey, and garlic. Whisk until well combined.
- Toss most of the sauce with shrimp, then spread onto one half of the baking sheet. Reserve remaining sauce.
- Drizzle bok choy with 1 Tbsp of sesame oil, then spread onto other half of the baking sheet.
- Bake for 10-13 minutes, until shrimp is opaque and cooked through, and bok choy is tender.
- Drizzle shrimp and/or bok choy with remaining sauce and broil for a minute or so, until shrimp is caramelized slightly.
- Sprinkle shrimp and bok choy with sesame seeds and sliced snap peas.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
- Make sure you’re using raw shrimp for this recipe.
- Bok choy can be replaced with another vegetable, as long as it’s one that will be cooked in about the same amount of time. We like small broccoli florets, or thin asparagus.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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