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 40% DV; carbohydrates 34.1g 11% DV; dietary fiber 3.5g 14% DV; sugars 5.6g; fat 13.4g 21% DV; saturated fat 2g 10% DV; cholesterol 142.9mg 48% DV; vitamin a iu 2796.6IU 56% DV; vitamin c 14.3mg 24% DV; folate 42.2mcg 11% DV; calcium 143mg 14% DV; iron 2.7mg 15% DV; magnesium 105.8mg 38% DV; potassium 284.7mg 8% DV; sodium 920.5mg 37% DV; added sugar 4g.