Rating: 4 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Allison Fishman
Recipe by Cooking Light October 2006

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

216 calories; calories from fat 23%; fat 5.5g; saturated fat 0.6g; mono fat 2.4g; poly fat 1.8g; protein 26g; carbohydrates 15.2g; fiber 4.4g; cholesterol 172mg; iron 5.9mg; sodium 712mg; calcium 131mg.
Advertisement