Best 10 Grilled Shrimp Satay With Peaches And Bok Choy Recipes

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Looking for a unique and flavorful grilled dish? Look no further than grilled shrimp satay with peaches and bok choy. This tantalizing dish combines the savory flavors of grilled shrimp and the sweet and juicy flavors of peaches, all tied together with a flavorful satay sauce. Served atop a bed of tender bok choy, this dish is sure to be a hit at your next summer barbecue or gathering.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SHRIMP SATAY WITH PEACHES AND BOK CHOY



Grilled Shrimp Satay with Peaches and Bok Choy image

Provided by Bon Appétit Test Kitchen

Categories     Low Fat     Quick & Easy     Low Cal     High Fiber     Backyard BBQ     Peach     Peanut     Shrimp     Summer     Grill     Grill/Barbecue     Healthy     Bok Choy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

6 tablespoons smooth natural peanut butter, stirred to combine
1/3 cup (packed) dark brown sugar
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 to 3 teaspoons hot chili paste (such as sambal oelek)*
9 tablespoons peach nectar, divided
3 peaches or nectarines, each cut into 6 wedges
16 uncooked large shrimp, peeled, deveined
6 heads of baby bok choy, halved lengthwise

Steps:

  • Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
  • Arrange peaches, shrimp, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
  • Mound shrimp, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.
  • *Available in the Asian foods section of many supermarkets and at Asian markets.

SHRIMP AND BOK CHOY STIR-FRY



Shrimp and Bok Choy Stir-Fry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/3 cup barbecue sauce
1 tablespoon Asian chili-garlic sauce (such as sambal oelek)
3 tablespoons vegetable oil
1 1/4 pounds peeled and deveined large shrimp
Kosher salt
1 1/2 pounds baby bok choy, trimmed and halved lengthwise
4 cups frozen white rice
Lime wedges, for serving

Steps:

  • Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate.
  • Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute.
  • Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges.

GRILLED SESAME BOK CHOY



Grilled Sesame Bok Choy image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Halve and rinse 1 pound baby bok choy. Microwave, covered, until crisp-tender, about 4 minutes. Whisk 2 tablespoons peanut oil, 1 tablespoon each honey and rice vinegar and 2 teaspoons each Sriracha and toasted sesame oil. Drain the bok choy; toss with the dressing. Grill, turning, until charred, about 4 minutes. Drizzle with any remaining dressing and sprinkle with toasted sesame seeds.

SPICY SHRIMP AND BOK CHOY



Spicy Shrimp and Bok Choy image

Make and share this Spicy Shrimp and Bok Choy recipe from Food.com.

Provided by Mitch Sickler

Categories     One Dish Meal

Time 22m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 8

2 1/2 lbs baby bok choy, trimmed and sliced lengthwise
3 tablespoons butter
2 bunches scallions, sliced
4 garlic cloves, finely chopped
3 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
1 lb shrimp, peeled and deveined
1 lb angel hair pasta, cooked

Steps:

  • Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the bok choy and cook, stirring, for 1 minute; drain and rinse with cold water.
  • In the same pot, melt the butter over medium-high heat. Add the scallions and garlic and cook, stirring, until softened, about 2 minutes. Stir in the soy sauce, crushed red pepper and shrimp and cook until opaque, about 2 minutes. Stir in the bok choy until heated through, about 2 minutes.
  • Serve immediately with angel hair pasta.

Nutrition Facts : Calories 710.7, Fat 13.1, SaturatedFat 6.1, Cholesterol 261.9, Sodium 2109.1, Carbohydrate 101.1, Fiber 9, Sugar 8.8, Protein 48.2

GRILLED SHRIMP WITH WILTED SPINACH AND PEACHES



Grilled Shrimp With Wilted Spinach and Peaches image

The first principle of Indian spice cookery (and of spices in general) is that spices are best when bought whole and ground fresh, as happens in this recipe. Toasting and then grinding the spices - peppercorns, coriander, mustard seeds and cardamom pods - used for the spice rub helps to even out their flavors so that they blend with the mild flavor of the shrimp. Serve them over fresh ripe peaches and tender spinach wilted by a hot mixture of ginger, vinegar, orange juice and curry powder.

Provided by John Willoughby And Chris Schlesinger

Categories     dinner, quick, weekday, main course

Time 40m

Yield 4 appetizer servings

Number Of Ingredients 13

1 tablespoon white peppercorns (you may substitute black)
1 tablespoon coriander seeds
1 tablespoon mustard seeds
5 green cardamom pods
1 pound 16- to 20-count (extra large) shrimp, peeled and deveined but tail left on
Kosher salt and pepper to taste
2 tablespoons olive oil
1 tablespoon chopped fresh ginger
1/4 cup red wine vinegar
1/4 cup orange juice
1 teaspoon curry powder
2 ripe but firm peaches, diced medium
1 pound spinach, washed

Steps:

  • Build a fire in your grill; when the coals are covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds) you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
  • Meanwhile, put the peppercorns, coriander seeds, mustard seeds and cardamom pods in a small sauté pan and toast over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them, about 2 minutes. Remove from heat, allow to cool slightly, then grind fine in a spice mill or mortar.
  • Sprinkle shrimp generously with salt and pepper, then rub all over with the spice mixture, pressing gently to be sure it adheres. Set shrimp aside.
  • Heat the olive oil in a small sauté pan over medium heat until hot but not smoking. Add the ginger and cook, stirring frequently, 1 minute. Add the vinegar, orange juice, curry powder and salt and pepper to taste. Bring to a simmer, then reduce heat and cook, stirring occasionally, for 3 minutes.
  • Put the peaches and spinach in a medium bowl. Pour hot dressing over them, wilting the spinach.
  • Place the shrimp on the grill and cook until just opaque throughout, 3 to 4 minutes a side. (To check for doneness, cut into one shrimp and peek inside.) Divide the spinach-peach mixture among four plates and top each with 1/4 of the shrimp.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 810 milligrams, Sugar 8 grams, TransFat 0 grams

SPICY BEEF WITH SHRIMP AND BOK CHOY



Spicy Beef With Shrimp and Bok Choy image

In my search for recipes using bok choy, I ran across this recipe on Yahoo.com I am trying to introduce my family to new ingedients and they have never eaten bok choy. This sounds like a delish recipe and preparation should be simple. Cook and prep times noted are estimates as I have not yet prepared this stir fry. This would be good served over rice noodles or brown basmati rice. If you try it before I do, please share your thoughts in the review process. NOTE: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.

Provided by Happy Hippie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup rice wine, Shao Hsing
1 1/2 tablespoons oyster sauce
2 teaspoons cornstarch
4 teaspoons canola oil, divided
3/4 lb sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
1/4 teaspoon crushed red pepper flakes
10 raw shrimp, peeled, deveined and chopped (21-25 per pound)
1 lb bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces

Steps:

  • Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
  • Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat.
  • Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes.
  • Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes.
  • Transfer the beef, shrimp and any juices to a plate.
  • Heat the remaining 2 teaspoons oil over medium-high heat in the same pan.
  • Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes.
  • Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

Nutrition Facts : Calories 375.7, Fat 24.4, SaturatedFat 8, Cholesterol 106.1, Sodium 340.4, Carbohydrate 5.3, Fiber 1.2, Sugar 1.4, Protein 28.8

GRILLED TERIYAKI SHRIMP & BOK CHOY



Grilled Teriyaki Shrimp & Bok Choy image

Enjoy a feast of Asian-inspired flavors with this Grilled Teriyaki Shrimp & Bok Choy recipe. A blend of soy sauce, ginger and garlic bring the flavors of this beautifully grilled shrimp and crispy bok choy to life. Serve up some real flavor with this delicious Grilled Teriyaki Shrimp & Bok Choy.

Provided by My Food and Family

Categories     Recipes

Time 1h

Yield 8 servings

Number Of Ingredients 7

2 lb. frozen uncooked cleaned large shrimp
1/2 cup A.1. Original Sauce
2 Tbsp. lite soy sauce
2 Tbsp. brown sugar
2 cloves garlic, minced
1 Tbsp. grated fresh ginger
8 heads baby bok choy (2 lb.), halved lengthwise

Steps:

  • Heat grill to medium-high heat.
  • Thread shrimp onto skewers; place in 13x9-inch dish. Mix next 5 ingredients. Pour 1/2 cup over shrimp; turn to evenly coat. Refrigerate 30 min. to marinate. Remove skewers from marinade; discard marinade.
  • Rinse bok choy with cold water. (Do not dry.) Grill bok choy and shrimp 5 min., turning shrimp occasionally and brushing with half the remaining sauce mixture. Remove shrimp from grill. Turn bok choy; grill 3 to 5 min. or until tender, brushing occasionally with remaining sauce mixture.
  • Place bok choy in large bowl. Remove shrimp from skewers. Add to bok choy; mix lightly.

Nutrition Facts : Calories 150, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 180 mg, Sodium 690 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g

GRILLED BOK CHOY



Grilled Bok Choy image

Grilled bok choy is easy to cook and tastes great with steak, burgers, hot dogs or anything else you might be cooking on the grill! The crispy leaves and tender stalks will have you coming back for more!

Provided by NomNomDelicious

Categories     Side Dish     Vegetables

Time 25m

Yield 6

Number Of Ingredients 7

1 (2 pound) head of bok choy
¼ cup melted butter
⅛ teaspoon garlic powder
⅛ teaspoon paprika
⅛ teaspoon ground black pepper
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks.
  • Lay the bok choy stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.

Nutrition Facts : Calories 89.6 calories, Carbohydrate 3.8 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 306 mg, Sugar 1.8 g

CHICKEN AND SHRIMP SATAY



Chicken and Shrimp Satay image

I lightened up a recipe that I found in a cookbook, and these grilled kabobs were the tasty result. The scrumptious peanut butter dipping sauce is always a hit. -Hannah Barringer of Loudon, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 20

3/4 pound uncooked medium shrimp, peeled and deveined
3/4 pound chicken tenderloins, cut into 1-inch cubes
4 green onions, chopped
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon minced fresh parsley
1/2 cup white wine or chicken broth
1 tablespoon lemon juice
1 tablespoon lime juice
SAUCE:
1/4 cup chopped onion
1 tablespoon butter
2/3 cup reduced-sodium chicken broth
1/4 cup reduced-fat chunky peanut butter
2-1/4 teaspoons brown sugar
3/4 teaspoon lemon juice
3/4 teaspoon lime juice
1/4 teaspoon salt
1/4 teaspoon each dried basil, thyme and rosemary, crushed
1/8 teaspoon cayenne pepper

Steps:

  • On 12 metal or soaked wooden skewers, alternately thread shrimp and chicken. Place in a large shallow dish; set aside. , In a small skillet, saute green onions in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the parsley, wine , lemon juice and lime juice. Remove from the heat; cool slightly. Pour over skewers and turn to coat. Cover and refrigerate for 4 hours, turning occasionally., In a small saucepan, saute onion in butter. Add the remaining sauce ingredients; cook and stir until blended. Remove from the heat; set aside., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Prepare grill for indirect heat. Grill skewers, covered, covered, over indirect medium heat or broil 4 in. from the heat for 7 to 8 minutes, turning often. Brush with 1/4 cup sauce during the last minute of grilling. Serve with remaining sauce.

Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 126mg cholesterol, Sodium 339mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

SHRIMP STIR FRY WITH BOK CHOY, DICED TOMATOES, AND RICE NOODLES



Shrimp Stir Fry with Bok Choy, Diced Tomatoes, and Rice Noodles image

A flavorful quick and easy dinner, perfect for busy days. Be sure to use fresh ginger and garlic for maximum flavor.

Provided by Deb C

Categories     Trusted Brands: Recipes and Tips     Hunt's

Time 20m

Yield 4

Number Of Ingredients 14

1 (8 ounce) package dried rice noodles
⅔ cup soy sauce
2 tablespoons water
2 teaspoons rice wine
⅓ cup brown sugar
2 tablespoons grated fresh ginger
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 pinch red pepper flakes
2 tablespoons finely chopped fresh garlic
1 pound jumbo shrimp, peeled and deveined
1 large head bok choy, chopped
1 (14.5 ounce) can Hunt's® Diced Tomatoes
2 green onions, sliced

Steps:

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Keep warm.
  • Mix soy sauce, water, rice wine, brown sugar, grated ginger, and cornstarch together in a mixing bowl.
  • Heat vegetable oil in a skillet over medium-high heat. Add red pepper flakes and chopped garlic; stir and fry for 1 minute. Add the shrimp and bok choy; saute until shrimp is pink and cooked through, 3 to 4 minutes.
  • Stir in tomatoes and soy sauce mixture. Cook until mixture begins to thicken, 2 to 3 minutes.
  • Place cooked noodles in a warmed serving bowl. Pour shrimp mixture over the noodles. Sprinkle with sliced green onions.

Nutrition Facts : Calories 475.9 calories, Carbohydrate 80.9 g, Cholesterol 172.6 mg, Fat 5 g, Fiber 3.7 g, Protein 26.2 g, SaturatedFat 0.9 g, Sodium 3110.5 mg, Sugar 23.5 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
  • Don't overcrowd the grill. This will prevent the shrimp from cooking evenly.
  • Cook the shrimp over medium-high heat. This will help to prevent them from drying out.
  • Baste the shrimp with the marinade while they are cooking. This will help to keep them moist and flavorful.
  • Serve the shrimp immediately with the dipping sauce and grilled peaches.

Conclusion:

Grilled shrimp satay with peaches and bok choy is a light and flavorful dish that is perfect for a summer meal. The shrimp are marinated in a delicious blend of spices and herbs, then grilled to perfection. The peaches add a touch of sweetness, while the bok choy provides a crunchy contrast. This dish is sure to please everyone at your table.

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