Title: Shrimp and Spinach Stir-Fry
Prep Time: 15 minutes
Cooking Time: 10 minutes 
Total Time: 25 minutes
Servings: 2
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 3 cups fresh spinach, washed and roughly chopped
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon fresh ginger, grated
– 1 tablespoon low-sodium soy sauce or coconut aminos
– 1 teaspoon sesame oil
– ¼ teaspoon crushed red pepper flakes (optional)
– Salt and pepper to taste
– 1 tablespoon sesame seeds for garnish
– Lemon wedges for serving
Instructions:
1. Begin by heating the olive oil in a large non-stick skillet or wok over medium-high heat.
2. Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 30 seconds, allowing the flavors to infuse the oil but taking care not to burn them.
3. Add the shrimp to the skillet and cook for about 3 to 4 minutes, until they turn pink and opaque. Stir frequently to ensure even cooking.
4. Once the shrimp are cooked, introduce the chopped spinach to the skillet. Toss everything together and cook for an additional 2 to 3 minutes, until the spinach wilts down.
5. Stir in the low-sodium soy sauce or coconut aminos, sesame oil, and crushed red pepper flakes if desired. Mix well and cook for another minute to allow the flavors to meld. Season with salt and pepper to taste.
6. Remove the skillet from the heat and serve the shrimp and spinach stir-fry immediately, garnished with sesame seeds and accompanied by lemon wedges for a fresh squeeze.
Enjoy your healthy and delicious shrimp and spinach stir-fry, perfect for a diabetic-friendly lunch with minimal carbs!
