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Shrimp Florentine Stir-Fry

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  • Prep 10 min
  • Total 20 min
  • Servings 4
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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!
Updated Aug 18, 2010
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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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

210 Calories, 5g Total Fat, 21g Protein, 20g Total Carbohydrate, 4g Sugars

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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