Shrimp and Edamame Stir-Fry with Chili-Garlic Sauce

This wok-fast stir-fry is built for busy weeknights and big flavor without heavy fat. Jumbo shrimp and shelled edamame both bring serious protein to the plate, while a glossy chili-garlic sauce made from soy, ginger, garlic, and a touch of rice vinegar does all the flavor work—no cream, no heavy oils, just bright, punchy umami. A bed of lightly charred bok choy and bell pepper adds fiber, crunch, and volume so the bowl feels generous even at a modest portion. Everything comes together in one pan in under twenty minutes: sear the shrimp, flash-cook the vegetables and edamame, then toss everything in the sauce until it clings and glazes. It's light enough to sit easily, savory enough to satisfy, and naturally low in carbs thanks to the swap of rice or noodles for extra vegetables. Finish with a scatter of scallions and sesame seeds for crunch and a final hit of nutty flavor.

Ingredients

• 10 ozJumbo shrimp, peeled and deveined, tails off
• 1 cupShelled edamame, fresh or frozen and thawed
• 2 headsbaby bok choy, halved lengthwise
• 1 wholered bell pepper, thinly sliced
• 3 clovesgarlic, minced
• 1 tbspfresh ginger, minced
• 2 tbspsoy sauce, or tamari for gluten-free
• 1.5 tbspChili-garlic sauce, such as sambal oelek
• 1 tbsprice vinegar
• 1 tsptoasted sesame oil
• 1 tbspAvocado oil, divided, for high-heat searing
• 2 wholescallions, sliced, for garnish
• 1 tspsesame seeds, for garnish
• salt, to taste
• black pepper, to taste

Method

1. In a small bowl, whisk together the soy sauce, chili-garlic sauce, rice vinegar, and sesame oil until combined; set aside.
2. Pat the shrimp dry and season lightly with salt and pepper. Mince the garlic and ginger, and slice the bell pepper and scallions.
3. Heat half the avocado oil in a wok or large skillet over high heat until shimmering. Add the shrimp in a single layer and sear for 90 seconds per side until pink and just cooked through. Transfer to a plate. 3:00
4. Add the remaining avocado oil to the wok. Add the bok choy and bell pepper and stir-fry over high heat for 2-3 minutes until just crisp-tender and lightly charred. 3:00
5. Push the vegetables to one side, add the garlic and ginger to the cleared space, and stir-fry for about 30 seconds until fragrant. 0:30
6. Add the edamame, cooked shrimp, and the chili-garlic sauce mixture to the wok. Toss everything together and cook for 1-2 minutes until the sauce thickens slightly and coats everything evenly. 1:30
7. Divide between plates and garnish with sliced scallions and sesame seeds before serving.