Shrimp, Cashew, & Bok Choy Stirfry
By EJ Alvarez
July 27, 2015
Shrimp, Cashew, & Bok Choy Stirfry
Ingredients
- 1 Tbsp coconut oil
- 2 tsp garlic chopped
- 1 tbsp fresh ginger peeled and chopped
- 1 lb large shrimp defrosted, peeled and deveined
- 4 cups baby bok choy washed and separated into whole leaves
- 2 tbsp Cashews whole, unsalted
- 2 tbsp low sodium tamari can also use low sodium soy sauce
Instructions
- Heat coconut oil in a large skillet or wok, adding ginger and garlic. Cook for one minute, until fragrant.
- Add in shrimp, and cook for about 5 minutes, stirring occasionally, until shrimp turn pink all over.
- Add in bok choy leaves and cashews, and continue to cook and stir until bok choy leaves wilt and turn bright green.
- Add tamari, cook for another 2 minutes, and serve immediately.
Notes
Nutrition
Sodium: 517mgCalcium: 230mgVitamin C: 139.4mgVitamin A: 6950IUSugar: 3gFiber: 3gPotassium: 83mgCholesterol: 11mgCalories: 119kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 4gFat: 7gProtein: 7gCarbohydrates: 10gIron: 2.9mg
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Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.