ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Singapore Spicy Shrimp Over Spinach

Randy Mayor
Yield 4 servings (serving size: about 1 cup shrimp mixture and 1/2 cup spinach)

Ingredients

  • 1 tablespoon vegetable oil, divided
  • 1 (10-ounce) bag spinach, coarsely chopped
  • 1 1/2 pounds peeled and deveined medium shrimp
  • 1 cup red bell pepper strips (about 1 medium)
  • 1/4 cup sake (rice wine) or sweet white wine
  • 1/4 cup oyster sauce
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon brown sugar
  • 1 teaspoon Thai chili paste

Nutrition Information

  • calories 257
  • caloriesfromfat 24 %
  • fat 6.8 g
  • satfat 1.2 g
  • monofat 1.5 g
  • polyfat 3 g
  • protein 37.2 g
  • carbohydrate 9.1 g
  • fiber 3.3 g
  • cholesterol 259 mg
  • iron 6.5 mg
  • sodium 730 mg
  • calcium 172 mg

How to Make It

  1. Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Add chopped spinach, and stir-fry for 1 minute or until wilted. Remove from pan, and keep warm.

  2. Heat 2 teaspoons oil in pan over medium-high heat. Add shrimp and bell pepper; stir-fry 2 minutes. Combine sake and the remaining ingredients. Add sake mixture to shrimp. Bring to a boil; cook 1 minute. Serve shrimp over spinach.