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Ingredients
- 2 tablespoons bottled minced garlic
- 2 tablespoons dry sherry
- 1 1/2 tablespoons bottled ground fresh ginger (such as Spice World)
- 1 1/2 tablespoons low-sodium soy sauce
- 1 tablespoon chili garlic sauce (such as Lee Kum Kee)
- 1 teaspoon sugar
- 24 large shrimp, peeled and deveined (about 1 pound)
- 1/2 cup fat-free, less-sodium chicken broth
- 2 teaspoons cornstarch
- 1 tablespoon canola oil
- 2 (6-ounce) packages fresh baby spinach
Details
Servings 4
Adapted from myrecipes.com
Preparation
Step 1
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.
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.
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