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Garlic Shrimp With Spinach and Cherry Tomatoes

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Cuisine: Asian Healthy Seafood
Low fat:      Low cal:

This quick stir-fry is a light, one-dish supper. Spicy shrimp are tossed with baby spinach leaves and baby tomatoes for a colorful mix of tastes and textures. You can add a side dish of rice or pasta tossed with olive oil and cheese, but a good loaf of French bread should be sufficient.
-- Jeanne Besser

Hands on time:   Total time: 30 minutes  Serves: 4


    3 garlic cloves, thinly sliced or minced
    1/2 teaspoon crushed red pepper flakes, or to taste
    1 1/4 pounds shrimp, peeled and deveined
    1 (10-ounce) bag pre-washed spinach, tough stems removed
    1 pint cherry or grape tomatoes, half left whole, rest cut in half


In a well-oiled skillet, add the garlic and red pepper and cook for 1 to 2 minutes, or until garlic is softened and aromatic. Add shrimp and saute for 1 minute. Add a handful of the spinach and stir until spinach just begins to wilt. Repeat, adding spinach a handful at a time, stirring frequently until all the spinach is added (about 1 to 2 minutes total). Add cherry tomatoes and toss to combine. Cook until tomatoes are warmed and shrimp is cooked through.


Per serving: 218 calories (percent of calories from fat, 14), 37 grams protein, 9 grams carbohydrates, 3 grams fiber, 3 grams fat, 259 milligrams cholesterol, 316 milligrams sodium.

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