Nutrition per serving may change if servings are adjusted.
6 ounces fresh or frozen large shrimp in shells, peeled and deveined
1 tablespoon cooking oil
1 clove garlic, minced
of a medium red sweet pepper, cut into thin strips
3 tablespoons orange juice
4½ teaspoons bottled hoisin sauce
¾ cup shredded spinach
1 cup hot cooked rice
Crushed red pepper (optional)
Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside.
In a medium nonstick skillet, heat half of the oil over medium-high heat. Add garlic to skillet. Cook and stir for 15 seconds. Add red sweet pepper; cook and stir about 3 minutes or until crisp-tender. Remove sweet pepper mixture from skillet.
Carefully pour remaining oil into hot skillet. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp turn opaque. Remove shrimp. Add orange juice and hoisin sauce to skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 1 minute or until slightly thickened, stirring occasionally. Return sweet pepper mixture and shrimp to skillet. Add spinach; toss just until combined.
To serve, spoon shrimp mixture over hot cooked rice. If desired, sprinkle with crushed red pepper. Serve immediately.