HANDS-ON: 15 MIN. // TOTAL: 18 MIN. // SERVES 4
Spinach is one of my favorite leafy greens to keep on hand because of its versatility in quick meal prep. While all leafy greens are recommended, spinach offers a mix of antioxidants that boost the immune system and suppress inflammation. Serve this over sautéed spaghetti squash strands, zucchini noodles, or a whole-grain pasta.
2 tablespoons olive oil
11/2 pounds large shrimp, peeled and deveined
3 garlic cloves, minced
11/2 cup unsalted chicken broth or vegetable broth
1 teaspoon lemon zest
3 tablespoons fresh lemon juice
1 (6-ounce) package fresh baby spinach
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup crumbled feta cheese
1 Heat a large skillet over medium-high. Add the oil to the pan; swirl to coat. Add the shrimp and garlic to the pan; sauté for 3 to 4 minutes or until the shrimp just turn pink. Remove the shrimp mixture from the pan; keep warm.
2 Add the broth, lemon zest, and lemon juice to the skillet, stirring to loosen the particles from the bottom of the skillet. Cook for 4 to 5 minutes or until the liquid is reduced by half. Add the spinach, salt, and pepper; cook for 2 minutes or until the spinach is just wilted. Stir in the shrimp and sprinkle with the cheese. Serve immediately.
(SERVING SIZE: 1/4 OF THE SHRIMP AND SPINACH): CALORIES 248; FAT 10G (SAT 3G, UNSAT 7G); PROTEIN 37G; CARB 4G; FIBER 1G; SUGARS 1G (ADDED SUGARS 0G); SODIUM 460MG; CALC 20% DV; POTASSIUM 10% DV