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10 minutes
20 minutes
- 1 tablespoon canola or soybean oil
- 1 pound uncooked peeled deveined medium shrimp, thawed if frozen
- 4 cups lightly packed washed spinach leaves
- 1 can (14 ounces) baby corn nuggets, drained
- 1/4 cup coarsely chopped drained roasted red bell peppers (from 7-ounce jar)
- 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried tarragon leaves
- 1/2 teaspoon garlic salt
- Lemon wedges
- Preheat wok or 12-inch nonstick skillet over medium-high heat. Add oil and swirl to coat the pan.
- Toss in shrimp and stir-fry until they turn pink and firm, about 2 to 3 minutes. Mix in spinach, corn, bell peppers, tarragon, and garlic salt, and stir-fry until spinach wilts, about 2 to 4 minutes. Serve with lemon wedges.
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