Summer is coming to a close but if you have a grill you're likely not closing up shop for a few weeks. Shoot, if you're serious about grilling then you're probably grilling year-round! We've been grilling burgers and steaks all summer, but what about veggies? If I've ever convinced you to try grilled cabbage then you'll like this: grilled bok choy. This salad is cool, refreshing, and light - something that can't be said for everything on this blog (guilty af). Make it for dinner and pair it with a glass of my late-summer favorite, Dark Horse Rose 😍

Quick foodie lesson - Bok choy is an underappreciated Chinese veggie (at least in American cuisine) that looks like lettuce but is actually more closely related to cabbage. It's used most commonly in stir fries and soups, but it's super versatile. When you're shopping for bok choy look for a nice white base and firm looking, not-wilted stalks (like you would a green onion). It's cheap, too! Make sure you wash them thoroughly, as dirt will collect in the base. 

If you're feeling overwhelmed peeking down at the ingredients, just know this salad looks fancy pantsy but I promise you it's easy peasy. Grill. Cook. Toss together. That's it. You can always @ me or comment below for tips! 


  • 10 stalks of fresh bok choy (easily found at Publix or your Asian grocer)
  • 1lb medium frozen shrimp
  • Lots of sea salt 
  • 1 tbsp olive oil
  • 1/2 tbsp sriracha
  • 2 tbsp sesame oil (and then some)
  • 1 tbsp ponzu sauce (citrus soy sauce)
  • 1/2 tbsp fish sauce
  • 1 tbsp garlic
  • 1 lime 
  • 1/2 tsp powdered ginger
  • 1/4 white onion
  • 1/2 medium cucumber
  • 1/2 cup sliced green onion
  • Sesame seeds for garnish

Time: 45 minutes | Serves: 4


  1. Before you do anything, prep your shrimp marinade so they can soak up as much flavor as possible. In a large bowl combine the peeled and de-veined shrimp, sesame oil, ponzu sauce, shrimp sauce, garlic, 1/2 the lime, and ginger in a bowl. Cover and refrigerate
  2. Thinly slice the white onion and the cucumber and set them aside in a separate bowl.
  3. In a large pan, spread the bok choy apart evenly, drizzle them with the olive oil and sprinkle them liberally with sea salt.
  4. Heat your grill up to about 350 but no more than 40 degrees.
  5. Grill the bok choy for about 2-3 minutes on each side. You want some char but not too much.
  6. In a large wok or saute pan, cook the shrimp in marinade on medium-high. This should take no more than 7 minutes. Once they're cooked, transfer them to a bowl and chill them in the fridge.
  7. After the bok choy have cooled, toss them in a large serving bowl with the white onions and cucumbers.
  8. Top the salad with the chilled shrimp, then garnish with the sliced green onion and sesame seeds.

Bon appetit!