Sesame Stir-Fry Shrimp & Spinach

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In


"This is out of the April 2020 Eating Well magazine...it says that this recipe calls for buying shrimp that's already peeled and deveined, which saves you about 10 minutes of prep time. Want this on the milder side? Swap ketchup for the chili-garlic sauce..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (273.1 g)
  • Calories 349
  • Total Fat - 13 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 143.1 mg
  • Sodium - 947.4 mg
  • Total Carbohydrate - 37.3 g
  • Dietary Fiber - 1.6 g
  • Sugars - 4.7 g
  • Protein - 20.7 g
  • Calcium - 179 mg
  • Iron - 4.3 mg
  • Vitamin C - 10.6 mg
  • Thiamin - 0.2 mg

Step 1

Whisk sesame oil, chili-garlic sauce, tamari, honey, cornstarch and ginger in a small bowl. Set near the stove.

Step 2

Heat avocado (or canola) oil in a large flat-bottom wok or cast-iron skillet over high heat. Add shrimp and scallions; cook, stirring, until the shrimp are no longer pink, about 2 minutes. Add spinach and cook until wilted, about 30 seconds. Whisk the sauce and add it to the pan. Cook, stirring constantly, until the sauce thickens, about 1 minute.

Step 3

Serve the shrimp and vegetables over rice and sprinkle with sesame seeds.

Tips & Variations


No special items needed.

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