One Pan Shrimp Bok Choy and Veggies

One Pan Shrimp Bok Choy and Mixed Veggies

  • Servings: 4
  • Difficulty: easy
  • Print



  • 1 lbs large raw shrimp thawed, peeled and deveined
  • 1 head of bok choy washed and chopped to bite size
  • 2 peppers of choice chopped to bite size
  • 1-2 cups of asparagus chopped to bite size
  • 1/2 bag of frozen peas and carrots
  • 1 cup Pineapple chopped to bite size (optional)
  • 1/4 cup gluten-free hoisin sauce *
  • 2 tsp ginger paste*
  • 1 tsp gluten-free rice wine vinegar *
  • 2 tsp coconut aminos (soy sauce)
  • 2 tsp extra virgin olive oil


  • Pre-heat oven to 450 degrees. Chop and prepare all veggies. Add all veggies to a sheet pan and set aside.
  • IMG_5193

  • Combine hoisin, coconut aminos, ginger pasta, rice wine vinegar and olive oil in a bowl. Pour half of sauce over veggies. Mix veggies to fully coat with sauce.
  • Pour the remainder of the sauce over prepared shrimp. Add to sheet pan.
  • img_5194.jpeg

  • Cook for approximately 20 minutes, adding in pineapple to the pan 5 minutes before finished.
  • IMG_5197– Serve immediately. Add in rice, quinoa or zoodles for a heartier more filling dish.

  • If Gluten is a concern, double-check your sauces as each brand can varying ingredients.

One Reply to “One Pan Shrimp Bok Choy and Veggies”

Leave a Reply

%d bloggers like this: