A citrusy sauce brightens up superconvenient peeled shrimp and prewashed, bagged spinach leaves.
Prep tip: Use orange juice from concentrate for added ease.
Serving tip: Serve with a simple salad of mixed greens topped with walnuts, dried cranberries, and crumbled feta cheese.
1 tablespoon olive oil
2 teaspoons chopped garlic
1 pound large raw shrimp, peeled and deveined
1 3-inch piece fresh ginger, grated
1/2 cup fresh orange juice Juice from 1 large lemon
1 9-ounce bag prewashed baby spinach leaves
1. In a large skillet, heat oil and add garlic and shrimp; toss to coat with oil. Cook on medium- low for 1 minute. Squeeze grated ginger over pan to extract juice; discard solids. Add orange and lemon juice, stir to mix, and cook, covered, for 3-4 minutes more, until shrimp is cooked through. Using a slotted spoon, transfer shrimp to separate bowl. 2. Turn off heat; add spinach to skillet and stir or use tongs to coat leaves with sauce. Cook for 15-30 seconds, until just wilted. Arrange shrimp on serving plates beside spinach, and serve.
PER SERVING: 189 cal, 27% fat cal, 6g fat, 1g sat fat, 172mg chol, 25g protein, 9g carb, 2g fiber, 220mg sodium