Hot and Sour Shrimp with Spinach and Walnuts
Bring bold flavors to your table with this vibrant Hot and Sour Shrimp with Spinach and Walnuts recipe. This quick and easy dish combines juicy, perfectly seared shrimp with wilted baby spinach, creating a nutrient-packed base that soaks up the tangy and spicy sauce made from soy sauce, rice vinegar, honey, and chili garlic sauce. Toasted walnuts add an irresistible nutty crunch, while the aromatics of garlic and ginger lend a delightful depth to every bite. Finished in under 35 minutes, this one-pan recipe is perfect for busy weeknights yet elegant enough for entertaining. Serve it over fluffy steamed rice or noodles for a complete, wholesome meal infused with savory, spicy, and sour flavors.
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 6 cups Baby spinach
- 1 cup Walnuts
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Soy sauce
- 3 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 tablespoon Chili garlic sauce
- 1 teaspoon Cornstarch
- 1 cup Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Green onions (sliced for garnish)
Instructions
Preheat a dry skillet over medium heat. Add the walnuts and toast them for 3-4 minutes, stirring occasionally, until they are fragrant and lightly browned. Remove from the skillet and set aside.
In a small bowl, mix the soy sauce, rice vinegar, honey, chili garlic sauce, cornstarch, and 2 tablespoons of water. Stir until smooth and set aside.
Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and season with salt and black pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger, cooking for about 30 seconds until fragrant.
Add the spinach to the skillet and cook for 2-3 minutes, stirring frequently, until the spinach is wilted.
Return the shrimp to the skillet and pour the prepared sauce over the shrimp and spinach. Stir well and bring the mixture to a simmer. Let it cook for 2-3 minutes until the sauce thickens and evenly coats the shrimp and spinach.
Turn off the heat and fold in the toasted walnuts.
Serve hot, garnished with sliced green onions. This dish pairs well with steamed rice or noodles.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 73.5 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3570 mg | 155% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 22.5 g | ||
| Protein | 136.1 g | 272% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 520 mg | 40% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1947 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
