Shrimp Florentine Stir-Fry

  • Prep 10 min
  • Total 20 min
  • Servings 4

Ingredients

  • 1 tablespoon canola or soybean oil
  • 1 pound uncooked peeled deveined medium shrimp, thawed if frozen
  • 4 cups lightly packed washed spinach leaves
  • 1 can (14 ounces) baby corn nuggets, drained
  • 1/4 cup coarsely chopped drained roasted red bell peppers (from 7-ounce jar)
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
  • 1/2 teaspoon garlic salt
  • Lemon wedges

Steps

  • 1
    Heat wok or 12-inch nonstick skillet over medium-high heat. Add oil; rotate wok to coat side.
  • 2
    Add shrimp; stir-fry 2 to 3 minutes or until shrimp are pink and firm. Add spinach, corn, bell peppers, tarragon and garlic salt; stir-fry 2 to 4 minutes or until spinach is wilted. Serve with lemon wedges.

  • Canola oil is the best choice for sautéing, stir-frying and baking. Because it is very high in monounsaturated fat, it can help lower cholesterol and triglycerides.

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
160mg
54%
Sodium
540mg
23%
Potassium
530mg
15%
Total Carbohydrate
20g
7%
Dietary Fiber
3g
12%
Sugars
4g
Protein
21g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
30%
30%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 4 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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