Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

3/4 cup stir-fry & 1/2 cup rice
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.
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