Looking for a delicious, nutritious, and speedy meal that hits all the right flavor notes? This Shrimp and Spinach stir-fry is the answer. It’s a high-protein, low-carb recipe bursting with fresh ginger, garlic, sesame, and a hint of heat from chili flakes. Whether you’re cooking dinner in a hurry or looking for a healthy meal to add to your weekly rotation, this vibrant shrimp recipe pairs perfectly with rice, noodles, or even quinoa.
What makes this recipe stand out isn’t just its speed—it’s the bold blend of textures and flavors. The shrimp stay juicy and tender, the spinach is perfectly wilted but still vibrant, and the sesame seeds add a beautiful crunch. From stove to table in under 20 minutes, this dish brings restaurant-style taste into your home kitchen.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy – Ready in just 20 minutes from prep to plate.
- Healthy & Balanced – Loaded with protein, iron, and antioxidants.
- One-Wok Wonder – Fewer dishes, less cleanup!
- Layered Flavor – Fragrant garlic, spicy chili, nutty sesame, and sweet ginger.
- Versatile – Serve it over rice, noodles, or low-carb grains.
- Perfect for Guests or Weeknights – Feels fancy, but easy enough for any night.
This isn’t just another shrimp stir-fry—it’s a vibrant, balanced, and satisfying recipe that delivers comfort and nutrition in every bite.
Ingredients Needed
For the Shrimp:
- 1 pound large shrimp, peeled and deveined – Aim for 16–20 count per pound.
- Salt, to taste – Used for seasoning and tenderizing the shrimp.
- ⅛ teaspoon sugar – Just a pinch to balance the savory flavors.
For Stir-Frying:
- 2 tablespoons canola oil (or light sesame oil) – Neutral oil with high heat tolerance.
- 1 tablespoon minced fresh ginger – Adds warmth and brightness.
- 1 tablespoon minced garlic – Boosts aroma and depth.
- ¼ to ½ teaspoon dried red chili flakes – Adjust based on your heat preference.
- 2 tablespoons sesame seeds – Toasty crunch and visual appeal.
For the Greens:
- 1 generous bunch spinach (about 1 pound), stems trimmed and thoroughly rinsed – Use fresh for best results.
- 2 teaspoons dark sesame oil – Adds rich, nutty finish right at the end.
Prep Tip: Dry shrimp and spinach well before cooking to avoid excess moisture and soggy texture.
How to Make Shrimp and Spinach
Step 1 – Clean and Prep the Shrimp
Place the shrimp in a large colander. Rinse under cold water. Sprinkle generously with salt, then toss and massage for about 1 minute to help tenderize and season. Rinse again and repeat the process one more time. After the final rinse, drain and lay out on paper towels. Pat dry thoroughly.
✅ Why? Dry shrimp sear better and won’t steam in the wok.
Step 2 – Mix Your Seasoning
In a small bowl, combine ¼ to ½ teaspoon of salt (adjust to taste) and ⅛ teaspoon sugar. Keep this nearby—you’ll use it during stir-frying to season the spinach evenly.
Step 3 – Start Stir-Frying the Aromatics
Heat a 14-inch flat-bottomed wok (or large nonstick skillet) over high heat until a drop of water sizzles on contact. Add 1 tablespoon of oil, swirling to coat the sides. Immediately toss in the minced garlic, ginger, and chili flakes. Stir-fry for just 10 seconds—no more—or the garlic may burn.
Push everything to the outer edge of the pan to make room for the shrimp.
Step 4 – Cook the Shrimp
Add the shrimp in a single layer in the center of the wok. Let them sear undisturbed for 1 minute to build a golden crust. Add the remaining tablespoon of oil, then stir-fry everything together for another minute, flipping the shrimp as needed until they begin to curl and turn pink.
Look for “C-shaped” shrimp—this means they’re perfectly cooked.
Step 5 – Add Spinach & Finish the Dish
Toss in the sesame seeds followed by the spinach. Stir-fry vigorously for about 1 minute, until the greens start to wilt but still hold some texture. Sprinkle over the salt-sugar mix evenly, and continue stir-frying for another 2 minutes until the spinach is completely wilted and the shrimp are bright pink and fully cooked.
Remove the pan from heat. Drizzle with dark sesame oil, toss everything well, and serve immediately.
Serving and Storage Tips
Serving Suggestions:
- Spoon over steamed jasmine or brown rice for a complete meal.
- Serve alongside soba noodles or vermicelli for an Asian-inspired dinner.
- Pair with a cucumber salad or miso soup for a light lunch.
Try it with a drizzle of soy sauce or a squeeze of lemon for extra zing.
- Fridge: Store in an airtight container for up to 3 days.
- Reheating: Gently reheat in a nonstick pan over medium-low heat. Add a splash of water to prevent drying.
- Freezer: Not recommended—shrimp and spinach lose texture after freezing.
Storing Leftovers:
Helpful Notes
- Fresh is best: Use fresh spinach and shrimp for optimal texture.
- Don’t overcook: Shrimp cooks fast—overcooking makes them rubbery.
- Chili Control: Adjust chili flakes based on your spice tolerance.
- Add-ins: Want to bulk it up? Add thinly sliced mushrooms, snap peas, or bell peppers.
- Sesame seeds: Toast them lightly in a dry pan beforehand for extra flavor.
Conclusion
This Shrimp and Spinach stir-fry is the ultimate weeknight hero—fast, healthy, and full of flavor. With just a few fresh ingredients and some pantry staples, you’ll create a meal that’s light, satisfying, and truly memorable. It’s easy enough for a beginner, but impressive enough for guests.
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What would you add to this stir-fry? Mushrooms, bok choy, or tofu? Drop your ideas in the comments!
Frequently Asked Questions (FAQ)
Can I use frozen shrimp?
Yes, just thaw completely and pat dry thoroughly before cooking to avoid extra moisture that can ruin the sear.
Is this dish gluten-free?
It is naturally gluten-free! Just make sure to avoid serving it with soy sauce unless it’s certified gluten-free (like tamari).
How spicy is this?
Mild to medium, depending on the amount of chili flakes. Start with ¼ tsp for light heat and increase for more kick.
Can I make this ahead of time?
It’s best served fresh, but you can prep the shrimp and aromatics in advance. Stir-fry just before serving for the best flavor and texture.
Shrimp and Spinach Stir-Fry
Ingredients
Method
- Rinse the shrimp under cold water, toss with salt, and gently massage for 1 minute. Rinse again, repeat once more, then pat completely dry with paper towels.
- In a small bowl, mix salt to taste with the sugar and set aside.
- Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon of oil, then quickly stir-fry the garlic, ginger, and chili flakes for about 10 seconds until fragrant.
- Push the aromatics to the edges of the pan. Add the shrimp in a single layer and let sear undisturbed for 1 minute. Add remaining oil and stir-fry for another minute until shrimp turn pink and curl.
- Add sesame seeds and spinach. Stir-fry until the spinach begins to wilt, then sprinkle evenly with the salt-sugar mixture. Continue cooking for 2 minutes until fully wilted.
- Remove from heat, drizzle with dark sesame oil, toss well, and serve immediately.