Servings: 4

Weight Watcher Smart Points: 12

Preparation Time: 5 Minutes

Cooking Time: 10 Minutes

Ready In: 15 Minutes


  • 2 baby bok choy (or 1 large), thinly sliced
  • 1 cup julienned or thinly sliced carrots (from 1 medium carrot)
  • 4 cups cooked short grain brown rice (from 1 cup uncooked rice)
  • 2 cloves garlic, minced
  • Gluten-Free Peanut Sauce
  • 1 serrano pepper, thinly sliced
  • 1 large shallot, thinly sliced
  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons coconut or vegetable oil


  1. In a large nonstick skillet or wok, heat 1 tablespoon oil
  2. Stir fry the shrimp over high heat until pink and curled, about 3 minutes
  3. Remove to a plate
  4. Add the remaining oil
  5. Stir fry the shallots, serrano, and carrots until soft and fragrant, about 3 minutes
  6. Add the garlic and bok chok and continue to cook until the greens are wilted, about 2 minutes
  7. Stir in the shrimp and cook until heated through
  8. Divide the brown rice among 4 bowls and top with the shrimp stir fry
  9. Serve with the peanut sauce.

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