Fructose Free Spicy Shrimp and Spinach Skillet
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp fine sea salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 3 tbsp extra-virgin olive oil, divided
- 1 medium red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 4 scallions (green tops only), thinly sliced
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ tsp red pepper flakes
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ¼ cup chicken broth
- 5 oz baby spinach
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and toss in a bowl with the salt, black pepper, smoked paprika, and cayenne until evenly coated.
- 2
Heat 2 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 2 minutes, until the undersides are pink and lightly golden. Flip and cook 1 to 2 minutes more, until the shrimp are opaque throughout and reach 145°F (63°C) on an instant-read thermometer. Transfer to a plate and set aside.
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