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Roasted Bok Choy and Spicy Shrimp

Shrimp dusted with spicy chipotle rest atop a bed of simply roasted Baby Bok Choy dressed with a creamy, cheesy mushroom sauce. This dinner is easy enough for a weeknight, but special enough for an occasion or to impress company.

Serves 4-5


  • 2 (5 ct) bags Jade Baby Bok Choy, each head cut in half vertically
  • 1/4 cup olive oil
  • Kosher salt and pepper
  • 3 Tbsp butter, divided use
  • 1 (16 oz) container Baby Bella mushrooms, cleaned and cut into quarters
  • 1 1/2 cup chicken or vegetable stock
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus extra for garnish
  • 1 1/2 lbs shrimp
  • 1 Tbsp chipotle powder
  • Garnish: Fresh parsley, chopped


Heat oven to 400 degrees.

Drizzle halved Bok Choy with olive oil, sprinkle with kosher salt and pepper and toss to combine. Lay Bok Choy cut side down in a sheet pan. Place in the oven for 8 minutes, then remove promptly.

While Bok Choy is cooking, melt 1 tablespoon butter in a large sauté pan. Add cleaned and quartered mushrooms and salt and pepper to taste. Cook mushrooms for 3-4 minutes, stirring once or twice. Add chicken or vegetable stock and cream. Let the liquid come to a simmer and cook for about 8 minutes so the sauce will reduce. Add Parmesan cheese and stir to combine. Cheese will melt into the sauce.

In a second sauté pan, melt remaining 2 tablespoons butter. Pat shrimp dry and sprinkle with chipotle powder. Add shrimp to the sauté pan in a single layer and cook for 3-4 minutes. As soon as the shrimp turns pink and are opaque, they are done. Remove pan from heat.

Assemble plates: Add 4 halves of cooked bok choy to each plate. Spoon mushrooms and Parmesan cream sauce on each plate of bok choy. Top with shrimp. Garnish with fresh Parmesan cheese and parsley and serve hot!