Want this on the milder side?
Swap ketchup for the chili-garlic sauce.
Set near the stove.
Heat avocado (or canola) oil in a large flat-bottom wok or cast-iron skillet over high heat.
Add shrimp and scallions; cook, stirring, until the shrimp turn pink, about 2 minutes.
Add spinach and cook until wilted, about 30 seconds.
Whisk the sauce and add it to the pan.
Cook, stirring constantly, until the sauce thickens, about 1 minute.
Serve the shrimp and vegetables over rice and sprinkled with sesame seeds.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
