Sesame Shrimp Stir Fry with Spinach || Gracefult Kitchen

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Sesame Shrimp Stir Fry with Spinach

Noodles

This stir-fry recipe calls for buying shrimp that's already peeled and deveined, which saves you about 10 minutes of prep time. Want this on the milder side? Swap ketchup for the chili-garlic sauce.

Ingredients

2 tablespoons toasted sesame oil
1 tablespoon chili-garlic sauce
1 tablespoon reduced-sodium tamari
1 tablespoon honey
2 teaspoons cornstarch
2 teaspoons grated peeled fresh ginger
1 tablespoon neutral oil, such as canola or avocado
1 pound peeled, deveined raw shrimp (21-25 count)
1 bunch scallions, cut into 2-inch pieces
1 (5 ounce) package baby spinach
2 cups cooked brown rice
1 tablespoon sesame seeds

Description

Whisk sesame oil, chili-garlic sauce, tamari, honey, cornstarch and ginger in a small bowl. Set near the stove.
Heat avocado (or canola) oil in a large flat-bottom wok or cast-iron skillet over high heat. Add shrimp and scallions; cook, stirring, until the shrimp turn pink, about 2 minutes. Add spinach and cook until wilted, about 30 seconds. Whisk the sauce and add it to the pan. Cook, stirring constantly, until the sauce thickens, about 1 minute.
Serve the shrimp and vegetables over rice and sprinkled with sesame seeds.