This stir-fry 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.

Breana Killeen
Source: EatingWell Magazine, April 2020


Recipe Summary

20 mins
20 mins


Ingredient Checklist


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

  • 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 turn 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.

  • Serve the shrimp and vegetables over rice and sprinkled with sesame seeds.

Nutrition Facts

339 calories; protein 19.9g; carbohydrates 34.1g; dietary fiber 3.5g; sugars 5.6g; fat 13.4g; saturated fat 2g; cholesterol 142.9mg; vitamin a iu 2796.6IU; vitamin c 14.3mg; folate 42.2mcg; calcium 143mg; iron 2.7mg; magnesium 105.8mg; potassium 284.7mg; sodium 920.5mg; added sugar 4g.

Reviews (1)

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Rating: 5 stars
This was delicious and super easy. I doubled the sauce except for the chili sauce and it was really family friendly, just a hint of spice. For adults only I'd double the chili as well. I used organic pre-minced ginger. This was super easy and weeknight friendly. My daughter doesn't like shrimp so we did a small pan on the side with steak and used some of the veggies and sauce--also delicious. A weeknight keeper! Read More