Grilled Teriyaki Shrimp & Bok Choy

55 8 servings, 1/8 recipe (149 g) each
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8 servings, 1/8 recipe (149 g) each

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  • Heat barbecue 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 barbecue. 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.

Grilling Baby Bok Choy

Grill bok choy on the outer part of the barbecue where the heat is not as hot so the bok choy leaves do not char. If bok choy starts to dry out on the barbecue, spray it lightly with water.


If using wooden skewers, soak skewers in water for 30 min. before using as directed to prevent them from burning on the barbecue.


  • 8 servings, 1/8 recipe (149 g) each

Nutritional Information

Serving Size 8 servings, 1/8 recipe (149 g) each
Calories 110
% Daily Value
Total fat 1g
Saturated fat 0.3g
Cholesterol 150mg
Sodium 450mg
Carbohydrate 7g
Dietary fibre 2g
Sugars 4g
Protein 18g
Vitamin A 35 %DV
Vitamin C 70 %DV
Calcium 15 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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