Lemongrass + Bok Choy Shrimp Salad

makes 4 servings, roughly 3/4 cup per serving

What You Need:

  • 1 LB shrimp, peeled + deveined
  • 1/2 cup sour cream
  • 1/2 cup plain Greek yogurt
  • 1 inch ginger, minced
  • 2 TB lemongrass paste
  • Salt + pepper, to taste
  • 2 tsp lime juice
  • Lime zest
  • 5 heads baby Bok Choy, bottoms cut off + lightly sautéed

To Make:

  1. Cook the shrimp in their own water over medium heat until opaque.
    Meanwhile, in a skillet with a dash of oil, sauté the Bok Choy until tender.
    Place all in a medium bowl + mix in with the remaining ingredients.


255 calories,

4g carbs,

27g protein,

8g fat

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