Stir-Fried Shrimp With Spicy Greens Recipe (2024)

Very good. I used spinach as I didn't have amaranth or beet greens and wasn't going shopping. I also used some of an habanero instead of the jalapeno. I will definitely make this again!

This was very good. Authentic flavor. Though too mild on the heat for my taste buds. For a spicier punch will add some chili garlic sauce next time. I don’t have a wok right now but a large skillet worked fine. Note to self: get a new wok. We used Swiss chard for the green and it was very good. I think green beans would work, too. I agree with the other commenter to mix the cornstarch with the broth. Good tip. Do be sure to prep everything in advance, this dish cooks very fast.

Delicious. But where in blazes does one get amaranth? (Even Whole Foods was at a loss.) I used the beet greens, and they were very good. (I wonder if this would work with bok choy, too?) I took to heart the recipe's advice to prep everything before--and was very glad I did. The cooking itself happens in a flash.

This was wonderful. Only change I made was using mustard greens as they needed to be used up from the garden. Served with quinoa. Simply delicious.

Made this delicious recipe a week ago, Because I didn’t have everything and my whim of steel demanded I make the stir fry anyway, I used the recipe as a base. I didn’t have amaranth, so I added some kale. I also added some carrots, edamame (out of the shell), gochugang and, instead of canola oil, I used sesame oil. As the sauce developed, I kept tasting and adjusting. Lastly, I used California Brown Jasmine rice, a beautiful, somewhat sweet, definitely brown rice-ish flavor that added depth.

A good, quick meal. I used a bag of "spicy" greens from my winter CSA and crushed, dried jalapeno instead of the fresh. Served over white rice. Next time, I would add blanched snow peas.

I have to agree with Helen, it was rather bland. I bought amaranth in the farmer's market, having never cooked it. Found this recipe. It has a very interesting flavor. Deeper taste than spinach, and earthy. I can see why beet greens were suggested as a substitute, and why mustard greens worked.

We cooked with mustard greens and bock choy. Great sauce!

I used baby bok choy and broccolini for the greens. I have made this recipe many times and always tweak the ingredients with what I have on hand. Always delicious!

Lots of prep work for a very bland result.

This was very good. I use bok choy and skipped the cilantro. Also subbed oyster sauce for the soy sauce. A nice light flavored stir fry sauce for seafood or chicken.

Add a pinch of Chinese 5 spice or chili garlic sauce or fresh ground white or schezuan pepper. It’s pretty bland otherwise.

We substituted the shrimp with scallops and it was still delicious. Easy week night recipe!

Double the sauce. I used asparagus and spinach but you can really use any kind of green veggies.

Received a beautiful bok choy from CSA and used it - blanched the stems beforehand to insure they would cook evenly with the leaves. Other than that followed the recipe, and aside from wishing there'd been a little more heat (inclined to add more jalapeno next time), was pleased with the dish.

Fantastic. I ordered, for the first time, amaranth greens from our local food coop and was looking for a recipe. The only substitution I made was leeks for the green onion. I did all the prep work in the morning, went about my day and the meal came together in a few minutes in the evening. Wonderful.

This was very good. Authentic flavor. Though too mild on the heat for my taste buds. For a spicier punch will add some chili garlic sauce next time. I don’t have a wok right now but a large skillet worked fine. Note to self: get a new wok. We used Swiss chard for the green and it was very good. I think green beans would work, too. I agree with the other commenter to mix the cornstarch with the broth. Good tip. Do be sure to prep everything in advance, this dish cooks very fast.

I was looking for ways to use amaranth, which shows up occasionally in my farm share. This dish is fantastic. I subbed a couple of fresno chiles for the serano/jalapeno but otherwise followed the recipe exactly. Now I can't wait to see amaranth in the CSA bag again.