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Ingredients17 m servings 152 cals
Original recipe yields 2 servings (1 skillet)
- Place spinach in a large bowl; sprinkle with garlic powder and toss. Place shrimp in a bowl; sprinkle with black pepper and toss.
- Heat oil in a skillet over medium-high heat. Add shrimp; cook and stir until bright pink on the outside and the meat is opaque, about 5 minutes. Add spinach, cook and stir until just wilted, about 1 minute.
- Cook's Note:
- I thawed my shrimp for 20 to 30 minutes.
Per Serving: 152 calories; 7.7 g fat; 3 g carbohydrates; 17.4 g protein; 152 mg cholesterol; 194 mg sodium. Full nutrition
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