Randy Mayor Photo by: Randy Mayor

Singapore Spicy Shrimp Over Spinach

Cooking Light JULY 2000

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


  • 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


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.

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.

Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 24%
  • Fat: 6.8g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 3g
  • Protein: 37.2g
  • Carbohydrate: 9.1g
  • Fiber: 3.3g
  • Cholesterol: 259mg
  • Iron: 6.5mg
  • Sodium: 730mg
  • Calcium: 172mg

Go to full version of

Singapore Spicy Shrimp Over Spinach recipe