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Shrimp Skewers with Bok Choy, Mushrooms, and Chili-Garlic Oil

Active Time: 20 minutes / Cook Time: 45 minutes / Total Time: 50 minutes (plus overnight soaking of brown rice, and skewers*, if wooden)

Makes 2 servings, plus leftover shrimp for lunch and leftover chili oil

Chef’s tip: Any leftover chili oil is great drizzled over eggs in the morning, or over avocado as a snack.

shrimp skewers.jpg



  • 1 lb wild shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • 4 baby bok choy, stem removed and separated into leaves
  • ¼ pound cremini mushrooms, sliced
  • 1 tablespoon coconut oil
  • 2 cloves garlic, peeled and minced

Chili Oil:

  • ½ cup olive oil
  • 4 cloves garlic, peeled and minced
  • ½ teaspoon red pepper flakes OR 1 fresh serrano chili, minced
  • pinch of fine sea salt

Brown Rice:

  • 6 tablespoons brown rice, soaked overnight, if desired
  • 3/4 cup water


  • 4 skewers, at least 8” long


  1. Preheat grill to medium-high heat.* In a small saucepan, add the rice and water; bring to a boil, reduce the heat to low, cover, and let cook 30 minutes or until the water is absorbed and the rice is tender.
  2. Make the chili oil: in a medium saucepan over low heat, add ½ cup olive oil, chili flakes, 4 minced garlic cloves, and a pinch of salt. Warm gently (do not let summer) for 5 minutes. Remove from heat and let sit to develop flavors while you prepare the rest of the recipe.
  3. Melt coconut oil in a large sauté pan over medium heat. Add mushrooms in a single layer and let brown for 2-3 minutes on one side. Flip and repeat. Add a pinch of salt, 2 minced garlic cloves, and bok choy leaves, plus a splash of water if the pan looks dry. Toss to coat, remove from heat, and cover to wilt the bok choy. Set aside.
  4. *If using a grill pan instead of grill, preheat it now. In a medium bowl, toss the shrimp with the olive oil, salt, pepper and oregano. Divide evenly among skewers.
  5. Grill the skewers for 3-4 minutes per side, or until just cooked through.
  6. Set aside half of the shrimp for lunch tomorrow. Serve the rest by dividing the rice, bok choy mixture and shrimp between two plates. Top with a drizzle of chili oil, to taste.

*If you do not have a grill or grill pan, wipe out the sauté pan in which you cooked the bok choy mixture. Heat to medium-high. When hot, add the shrimp, without skewers, and cook 3-4 minutes per side.