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Mediterranean Bok Choy with Shrimp & Squid
This dish brings coastal Mediterranean energy straight to Food & Vibes—light, vibrant, garlicky, and loaded with fresh lemon aroma. The charred bok choy paired with tender seafood gives it that “restaurant seafood skillet” feel while still being quick enough for a weeknight live cook.
Prep 15 minCook 15 minTotal 30 min1 servingsEasy390 calories
Directions
Tender shrimp and squid sautéed in olive oil with garlic, lemon, white wine, and herbs, served over charred bok choy for a bright Mediterranean seafood dish packed with flavor.
- 1.Prepare the seafood:
- 2.Pat shrimp and squid very dry using paper towels. Season with salt and black pepper and set aside while preparing the pan.
- 3.Char the bok choy:
- 4.Heat 2 tablespoons olive oil in a large skillet or sauté pan over medium-high heat. Place bok choy cut-side down and sear for 2–3 minutes until lightly charred and vibrant green. Flip briefly, then remove from the pan and set aside.
- 5.Cook the seafood:
- 6.Add another tablespoon of olive oil to the pan. Add shrimp and squid in a single layer and cook for about 1 minute per side until just opaque and tender. Avoid overcooking. Remove seafood and set aside.
- 7.Build the Mediterranean sauce:
- 8.Reduce heat slightly and add garlic, scallion whites, and crushed red pepper flakes. Sauté for 15–20 seconds until fragrant. Pour in white wine and simmer for 1–2 minutes to reduce slightly.
- 9.Add brightness and herbs:
- 10.Stir in lemon zest, lemon juice, oregano, parsley, and optional capers or olives. Allow the sauce to simmer briefly so the flavors combine.
- 11.Bring everything together:
- 12.Return the bok choy, shrimp, and squid to the pan. Toss gently to coat everything in the sauce and warm through for about 1 minute.
- 13.Finish the dish:
- 14.Drizzle with the remaining olive oil and top with scallion greens and additional parsley if desired.
- 15.Serve:
- 16.Serve immediately with warm crusty bread, couscous, or orzo for soaking up the lemon-garlic sauce.
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