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. Source: EatingWell Magazine, April 2020

Breana Killeen


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; 13.4 g total fat; 2 g saturated fat; 143 mg cholesterol; 920 mg sodium. 285 mg potassium; 34.1 g carbohydrates; 3.5 g fiber; 6 g sugar; 19.9 g protein; 2797 IU vitamin a iu; 14 mg vitamin c; 42 mcg folate; 143 mg calcium; 3 mg iron; 106 mg magnesium; 4 g added sugar;