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Baked Shrimp and Chinese Cabbage

Baked Shrimp Recipe With Baby Bok Choy

Course: Main
Cuisine: Asian
Keyword: Sheetpan
Difficulty: Easy
Number of Ingredients: 9
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 229kcal
Author: Marilyn
An easy sheet pan dinner of shrimp and baby bok choy with sweet and spicy Asian flavors.
Print Recipe


  • 13x9-inch sheet pan, lined with foil.


  • 1 lb fresh or frozen extra-large or jumbo shrimp thawed, peeled, and deveined
  • cup sweet barbecue sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoon grated ginger
  • 1 teaspoon Sambal Oelek (Asian chili paste)
  • 4 heads baby bok choy cut in half lengthwise
  • 2 tablespoon sesame oil
  • teaspoon ground black pepper
  • ¼ red onion thinly sliced
  • 2 teaspoon 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.


Recipe inspired by Diabetic Living magazine.


Calories: 229kcal | Carbohydrates: 11g | Protein: 24g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1128mg | Potassium: 156mg | Fiber: 1g | Sugar: 8g | Vitamin A: 98IU | Vitamin C: 6mg | Calcium: 182mg | Iron: 3mg