Shrimp and Spinach Stir-Fry

10 minutes, 1 pan, and dinner is done. Keeping a few fast, honest meals like this within reach is part of how real food stays part of your life on the busy nights, not only the easy ones.

This little skillet is quietly working for you. The shrimp is a clean source of selenium, which is involved in thyroid hormone conversion and your antioxidant defenses, and the spinach brings magnesium and folate from greens that wilt down in seconds. It is protein and leafy greens with nothing in the way, the kind of plate that calms rather than provokes.

The shrimp turns from gray to pink almost as you watch, and the spinach goes from a full pan to a soft tangle of green in under a minute. Garlic and lemon at the end wake the whole thing up. Before you eat, take a breath and look at the color in the bowl. A few minutes of care and a settled body are part of how this meal serves you.

Ingredients

• 1 tablespoon coconut oil
• 1 lb shrimp, peeled
• 1/2 lb spinach
• 1/4 cup lemon juice
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1/4 teaspoon sea salt

The source seasons with ground black pepper, which we omit for the elimination phase. The dish needs no other swaps. If you are watching histamine, leave out the lemon juice and finish with a little extra olive oil and salt instead, and know the shrimp itself sits higher in histamine, so this one is better when you are not also managing that.

Method

• Heat the coconut oil in a skillet over medium-high.
• Add the shrimp and stir-fry for about two minutes, just until pink and opaque.
• Add the spinach and keep stirring until it wilts down.
• Pull the pan off the heat, then stir in the lemon juice, olive oil, garlic, and salt. Serve right away.

*Adapted from acleanplate.com*