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.
- 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
- 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
- 6 tablespoons brown rice, soaked overnight, if desired
- 3/4 cup water
- 4 skewers, at least 8” long
- 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.
- 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.
- 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.
- *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.
- Grill the skewers for 3-4 minutes per side, or until just cooked through.
- 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.