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Shrimp and Spinach
Isabella

Shrimp and Spinach Stir-Fry

This shrimp and spinach stir-fry is a fast, healthy, and flavor-packed meal made with juicy shrimp, vibrant spinach, fragrant ginger and garlic, nutty sesame, and a touch of chili heat. Ready in under 20 minutes, it’s perfect for busy weeknights or a light yet satisfying dinner.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 1 lb large shrimp, peeled and deveined (16–20 count)
  • salt to taste
  • 0.125 tsp sugar
For Stir-Frying
  • 2 tbsp canola oil or light sesame oil
  • 1 tbsp fresh ginger, minced
  • 1 tbsp garlic, minced
  • 0.25 tsp red chili flakes adjust to taste
  • 2 tbsp sesame seeds
For the Greens
  • 1 lb fresh spinach, stems trimmed washed and dried
  • 2 tsp dark sesame oil for finishing

Method
 

  1. 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.
  2. In a small bowl, mix salt to taste with the sugar and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Remove from heat, drizzle with dark sesame oil, toss well, and serve immediately.

Notes

For best results, avoid overcooking the shrimp. Serve with rice, noodles, or quinoa. Add mushrooms, snap peas, or bell peppers for extra vegetables.