This Baked Shrimp and Chinese Cabbage Recipe is an all-in-one meal that is so easy to make and roars with delicious flavor from the sambal and bbq sauce!
Has anyone else been craving spicier foods during these hot and toasty summer days? I think it’s because I want less heavy meals but still want a burst of flavor. Or hey, maybe like me, you’ve come across a vegetable at the farmer’s market that just looked so inviting you had to try it.
I saw these baby bok choy, a type of Chinese cabbage, that just begged me to take them home. They looked so fresh, bright and tender I just knew I’d have to find some way to cook them. Or, who knows, maybe you just happen to be on the search for a new vegetable to try, especially one that you could bake at the same time with your main protein.
If any of these ring true to you, this Baked Shrimp and Chinese Cabbage with Sambal recipe is your answer.
This recipe is one of those quick and easy recipes, that requires so little prep and even less clean-up. A perfect dish for making any time you want to spend less time cooking and more time eating and playing. Win-win-win. The first time was certainly a charm with this dish – and it has been one of my favorite recipes and certainly made me a fan of bok choy. I was always a fan of shrimp 🙂
Farmer’s Market Find
I’m especially partial to this recipe because it’s turned me on to bok choy, this delicate mild-flavored superfood. I didn’t even know it was so darn good for you until I started learning more about its origins. Since my first try, I had to share my new find with friends of mine at which time they looked at me like where have I been! Seriously, you’ve tried foods and recipes from all around the world and never had something as delightful as Chinese cabbage, specifically bok choy?
Well not any more folks, not anymore. Especially since it keeps jumping in my bag at the farmer’s market! I’m also on a mission to make more dishes with the easy to cook and delightful veggie.
This quick and easy sheet pan shrimp and bok choy dinner is so quick and easy to make. The barbecue sauce and the sambal oelek generate just the right amount of sweet and heat.
What I Love About This Recipe:
- Easy. Mix, cut, drizzle, bake.
- Minimal cleanup. Bowl, measuring cup, tongs for serving. Toss the foil.
- Quick. 20 minutes max from start to finish.
- Scrumptious. Sweet, spicy, tangy all rolled into one with an incredible balance of flavors that hit all the right taste buds in harmony.
- All-in-one. I get my proteins and some wonderful greens all in one dish. Entree and Side Dish ready to eat!
Time to make this recipe!
Baked Shrimp and Chinese Cabbage with Sambal Ingredients:
To make this Baked Shrimp and Chinese Cabbage with Sambal Oelek recipe, you will need the following ingredients:
- Frozen Raw Shrimp: Fresh uncooked shrimp works too. I would choose which ones are of higher quality and at the best price. I used 26/30 shrimp which are referred to as Extra Large Shrimp. You could also use 21/25 which are called Jumbo Shrimp. I would not choose any that are larger or smaller as the cooking times will vary. The numbers refer to the approximate number of shrimp per pound which is your best indication of size.
- Chinese Cabbage: We are going to use baby bok choy. Choose bunches of bok choy which have bright green leaves that aren’t wilted and root ends that are firm and almost bright white.
- Red Onions: Red onions add just the right amount of bite without overwhelming the other ingredients.
- Sambal Oelek: Sambal is and Asian Chili paste that adds the perfect amount of spiciness to this dish. You can find sambal oelek in the Asian section of grocery stores or Asian markets.
- Barbecue Sauce: Use one of your favorite sweet BBQ sauces here, such as a honey barbecue sauce.
- Rice Wine Vinegar: Rice vinegar is less acidic than distilled white vinegar and has a milder almost sweet taste to it. You can use it in many other dishes too. Rice vinegar and rice wine vinegar are similar, so don’t be concerned if you find one that is labeled either way.
- Sesame Oil: This oil adds just the right amount of nutty flavoring to the sweet and spicy sauce. Covering all of our taste buds here!
- Grated Ginger: For freshly grated ginger, you will need about a 3/4-inch nob to yield the 2 teaspoons in this recipe. You can also use grated ginger out of those handy jars. I always keep these jars on hand for times I don’t have fresh ginger or when I just need to use a small amount – or when I’m lazy 😉 There, I said it!
How to Make Baked Shrimp and Chinese Cabbage with Sambal Oelek:
One foil-lined sheet pan does the trick! To make baked shrimp…
- Make the Sauce. In a measuring cup or small bowl combine barbecue sauce, vinegar, ginger, and Sambal Oelek chili paste. Using a 1-cup measuring cup makes it easier to pour the sauce over the shrimp and bok choy.
- Toss with shrimp. Add the shrimp to a medium bowl. Drizzle with half the sauce and toss to coat.
- Cut and slice. Cut the bok choy in half lengthwise and arrange on the sheet pan. Brush bok choy with sesame oil. Slice red onions and arrange around bok choy.
- Bake, add shrimp, bake some more. Bake the bok choy for 5 minutes – yup that’s all. Add the shrimp to the sheet pan. Bake for minutes more. And done!
- More sauce and garnish. Drizzle with remaining sauce and sprinkle with sesame seeds. Dive in!
Baked Shrimp and Chinese Cabbage with Sambal
- 13x9-inch sheet pan, lined with foil.
- 1 lb fresh or frozen extra-large or jumbo shrimp thawed, peeled, and deveined
- 1/3 cup sweet barbecue sauce
- 1 tbsp rice wine vinegar
- 2 tsp grated ginger
- 1 tsp Sambal Oelek (Asian chili paste)
- 4 heads baby bok choy cut in half lengthwise
- 2 tbsp sesame oil
- 1/8 tsp ground black pepper
- 1/4 red onion thinly sliced
- 2 tsp sesame seeds toasted
- Preheat oven to 425° F.
- Place shrimp in a medium bowl.
- In a measuring cup or small bowl, combine barbecue sauce, vinegar, ginger and sambal oelek. Pour half of the sauce over shrimp, tossing to coat. Reserve remaining sauce.
- Arrange bok choy on the sheet pan. Brush with oil. Sprinkle with pepper. Arrange red onions around bok choy.
- Bake 5 minutes. Remove pan from oven. Using tongs, arrange shrimp on top of bok choy and onions. Discard sauce. Return to oven. Bake 5 minutes more, or until shrimp is pink and opaque, and bok choy is lightly browned.
- Drizzle remaining sauce over the shrimp and bok choy. Sprinkle with sesame seeds. Using tongs, transfer to plates and serve.