Lemon Shrimp and Spinach
Ingredients
- 455g shrimp, uncooked, peeled and deveined
- 455g spinach leaves, fresh
- 30mL olive oil
- 3 cloves garlic, minced
- 1 medium tomato, chopped coarsely
- 120mL lemon juice, freshly squeezed
- 2g lemon zest
- 3g salt sea salt if on a corn-free diet*
- 2g pepper
Directions
- Rinse shrimp well.
- Wash spinach leaves and chop into 3 inch (8cm) pieces.
- Heat oil in a nontick skillet. Add garlic cloves and sauté for 2 minutes. Add chopped tomato and shrimp and cook for 5 minutes, just until shrimp are pink.
- Pour in lemon juice and lemon zest, and add spinach leaves. Season with salt and pepper and cook, uncovered, over medium heat until spinach leaves are wilted.
- Serve over white or brown rice.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.