• Cooking Time:
  • Servings:
  • Preparation Time:


  • 6 baby bok choy, halved lengthwise
  • 2 tablespoons Asian sesame oil, divided
  • 1-1/2 pounds uncooked large shrimp, peeled, and deveined
  • 1/3 cup fresh tangerine or orange juice
  • 1/3 cup Asian sweet chili sauce
  • 12 strips tangerine peel
  • 1-1/2 teaspoons distilled white vinegar
  • 1 teaspoon oyster sauce
  • 2 green onions, chopped
  • 1-1/2 tablespoons minced peeled fresh ginger


  • Cover bottom of large skillet with 1/2 inch water.
  • Add bok choy; drizzle with 1 tablespoon oil. Sprinkle with salt and pepper.
  • Cover; cook over high heat until bok choy is tender, about 5 minutes.
  • Arrange bok choy around edge of platter.
  • Boil liquid in skillet until reduced to glaze, about 1 minute; pour over bok choy.
  • Mix shrimp and next 5 ingredients in medium bowl.
  • Heat 1 tablespoon sesame oil in skillet over high heat.
  • Add onions and ginger.
  • Sauté 1 minute.
  • Add shrimp mixture.
  • Toss until shrimp are just opaque in center, about 3 minutes.
  • Using slotted spoon, transfer shrimp to the platter with bok choy on it.
  • Cook sauce until thickened, about 2 minutes. Spoon sauce over shrimp.


Categories: Main Dish  Shellfish  Vegetable 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!