Spicy Garlic Shrimp with Stir-Fried Greens

Quick and fiery shrimp stir-fried with plenty of garlic, fresh ginger, and chili, served alongside vibrant greens and fluffy jasmine rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $5.01/serving

Dietary

• Dairy-Free
• Nut-Free
• Low-Sugar
• Low-Fat

Tags

• stir-fry
• quick
• healthy
• spicy
• fresh
• savory

Ingredients

• 1.5 pound shrimp (large, peeled and deveined, tails on or off)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon sriracha
• 2 tablespoon olive oil
• 4 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 0.5 teaspoon red pepper flakes
• 1 head broccoli (cut into small florets)
• 1 red bell pepper (thinly sliced)
• 5 ounce baby spinach (fresh)
• 1 cup jasmine rice (uncooked)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Cook 1 cup uncooked jasmine rice according to package directions, typically simmering with 2 cups of water for 15-20 minutes, while you prepare the other ingredients.
2. In a medium bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon sriracha. Set aside.
3. Heat 2 tablespoons olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
4. To the same skillet, add the minced garlic, grated fresh ginger, and 1/2 teaspoon red pepper flakes. Sauté for 30 seconds until fragrant.
5. Add the broccoli florets and thinly sliced red bell pepper. Stir-fry for 3-5 minutes until crisp-tender.
6. Add the fresh baby spinach to the skillet and cook until just wilted, about 1-2 minutes.
7. Return the cooked shrimp to the skillet. Pour in the prepared sauce and toss to coat everything. Cook for 1-2 minutes, just until the sauce thickens slightly.
8. Serve immediately over the cooked jasmine rice, garnished with fresh cilantro if desired.

Notes

For an even quicker meal, use pre-cooked jasmine rice pouches or leftover rice. Adjust the sriracha and red pepper flakes to your preferred spice level.

Nutrition (per serving)

• Calories: 359
• Protein: 24.2 g
• Carbohydrates: 46.3 g
• Fat: 8.4 g
• Fiber: 6 g
• Sodium: 978 mg
• Saturated Fat: 1.2 g
• Sugar: 3.9 g
• Cholesterol: 150 mg