Chef Eric Recipe: Garlic Shrimp W/ Black Rice & Bok Choy Salad

Chef Eric Recipe: Garlic Shrimp W/ Black Rice & Bok Choy Salad

Serves 4

Garlic Shrimp Ingredients

  • 1 1/2 tbsp. olive oil
  • 1 lb. shrimp, 16-20 per pound – peeled and deveined before using
  • salt to taste
  • 6 cloves garlic, finely minced
  • 1/4 tsp red pepper flake
  • 3 T lemon juice
  • 1/2 tsp cold butter
  • 1 1/2 tbsp cold butter


  1. Heat olive oil in over high heat until it just begins to smoke.
  2. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
  3. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
  4. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, and 1 ½ tsp cold butter
  5. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
  6. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, on very low heat until sauce is combine and garlic is cooked.


Black Rice and Bok Choy Salad Ingredients

  • 1 cup black rice
  • 2 tablespoons sesame oil
  • 3 tbsp. yellow onion, fine diced
  • 1 carrot, peeled and diced ¼” cubes
  • 3 garlic cloves, minced
  • 1 lb bok choy, remove any wilted outer leaves and chop or shave lengthwise as in picture
  • 2 scallions, chopped
  • 2 tablespoons soy sauce
  • ⅓ cup peanuts, toasted



  1. Cook black rice according to package directions and cool then stir in sesame oil
  2. In a large bowl combine onion, carrots, garlic, bok choy and chili flakes, and scallions.
  3. Toss to combine. Sprinkle with soy sauce and toss. Set aside until ready to plate
  4. Serve garnished with peanuts.



Orange Ginger Dressing Ingredients

  • 1/2 teaspoon freshly grated orange zest
  • 1/4 cup orange juice
  • 4 teaspoons canola oil
  • 1 tablespoon minced scallions
  • 1 teaspoon minced peeled fresh ginger
  • 1/4 teaspoon minced garlic
  • Salt & freshly ground pepper, to taste


  • Combine all ingredients in blender and put on medium to blend
  • Hold on the side for serving
  • When ready to serve, divide rice evenly among 4 plates, top with bok choy salad then top with shrimp. Drizzle the remaining garlic butter sauce over the shrimp and drizzle the Orange ginger dressing around the rice.

Fire It Up!

Chef Eric

Chef Eric LeVine

About Chef Eric LeVine

Chef Eric LeVine
Chef/Partner, Morris Tap & Grill, Paragon Tap & Table Culinary Expert

Chef Eric LeVine is one of America’s most passionate, respected and celebrated chefs. He has received numerous awards and accolades, and is known as the “chef’s chef” – turned to by caterers and restaurateurs around the world for the latest trends in the culinary industry.

The International Chef’s Association named Chef Eric Creative Caterer of the Year and Chef of the Year...