Szechuan Shrimp with Spinach

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

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Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 23%
  • Fat: 5.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.8g
  • Protein: 26g
  • Carbohydrate: 15.2g
  • Fiber: 4.4g
  • Cholesterol: 172mg
  • Iron: 5.9mg
  • Sodium: 712mg
  • Calcium: 131mg

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

  1. 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.
  2. 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.
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