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 min
  • Total Time 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
  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
160mg
160%;
Sodium
540mg
540%;
Total Carbohydrate
20g
20%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
21g
21%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
30%;
Calcium
6%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.