Grilled Shrimp and Bok Choy

Summer grilling doesn’t get much easier than this. I served these with a side of grilled potatoes for a tasty, simple supper.

  • 1 pound shrimp
  • Kosher salt
  • Freshly ground black pepper
  • 3 garlic gloves, minced
  • 4 tablespoons basil oil
  • 2 baby bok choy, halved lengthwise
  • 1 lemon, cut into quarters

  • Place shrimp on skewers. Salt and pepper generously. Mix garlic in a small bowl with basil oil until well combined. Using a pastry brush, apply basil oil mixture to shrimp on both sides. Place cut bok choy on a grill rack. Brush with the remaining oil, then sprinkle with salt and pepper.
  • Heat grill to medium high. Cook shrimp just until pink, a minute or two per side, turning once. Cook bok choy until lightly charred on one side, then turn and cook for a few more minutes.
  • Serve with lemon wedges.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

One response to “Grilled Shrimp and Bok Choy”

  1. Loretta Smith says:

    We found this recipe to be SO good that we prepared it the again next night. It’s a very tasty way to use your bok choy! It couldn’t be simpler and adding the potatoes is a great idea. I’m going to prepare this for extended family at the beach.

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