Shrimp Florentine Stir-Fry

Shrimp Florentine Stir-Fry

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for an Asian-style stir-fry recipe for dinner? Then check out this delicious shrimp and veggies dish that’s ready in just 20 minutes!

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
A Note from the Nutritionist:
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 Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 160mg;
  • Sodium 540mg;
  • Total Carbohydrate 20g
    • (Dietary Fiber 3g,
    • Sugars 4g),
  • Protein 21g;
Percent Daily Value*:
    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 Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.