Szechuan Shrimp with Spinach

recipe
Serve this tasty dish with hot cooked rice to soak up the garlicky sauce.

Yield:

4 servings (serving size: about 6 shrimp and 1/2 cup spinach)

Recipe from

Cooking Light

Nutritional Information

Calories 216
Caloriesfromfat 23 %
Fat 5.5 g
Satfat 0.6 g
Monofat 2.4 g
Polyfat 1.8 g
Protein 26 g
Carbohydrate 15.2 g
Fiber 4.4 g
Cholesterol 172 mg
Iron 5.9 mg
Sodium 712 mg
Calcium 131 mg

Ingredients

2 tablespoons bottled minced garlic
2 tablespoons dry sherry
1 1/2 tablespoons bottled ground fresh ginger (such as Spice World)
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1 teaspoon sugar
24 large shrimp, peeled and deveined (about 1 pound)
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch
1 tablespoon canola oil
2 (6-ounce) packages fresh baby spinach

Preparation

Combine first 6 ingredients in a bowl, stirring well. Add shrimp to bowl; toss to coat. Let stand for 5 minutes. Remove shrimp with a slotted spoon, and reserve marinade. Combine broth and cornstarch in a small bowl, stirring with a whisk.

Heat oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done. Remove shrimp from pan. Add reserved marinade to pan; cook 1 minute or until slightly thick. Add broth mixture to pan; bring to a boil. Add spinach to pan; cook 1 minute or until spinach wilts. Serve with shrimp.

Note:

Allison Fishman,

October 2006
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